不同热处理大豆分离蛋白凝胶冻藏特性

为探究冻藏过程中不同加热温度处理大豆分离蛋白（soybean isolate protein,SPI）凝胶特性变化及评估不同热处理对SPI凝胶冻藏特性的影响。该文以65、90和135℃3个不同温度处理所得SPI为研究对象（分别记为65SPI、90SPI和USPI）,采用离心法、质构分析法、可溶蛋白含量测定和电泳等方法对其冻藏过程中的凝胶持水性、凝胶硬度、凝胶弹性、可溶蛋白含量及亚基组成和凝胶作用力进行了分析研究。结果表明：随冻藏时间延长,不同温度处理SPI凝胶持水性、凝胶弹性和凝胶可溶蛋白含量呈下降趋势,而凝胶硬度呈增大趋势。凝胶持水性、弹性的下降和凝胶硬度的升高标志着凝胶品质的劣变。不同温度...

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Bibliographic Details
Published in农业工程学报 Vol. 32; no. 11; pp. 283 - 289
Main Author 陈振家 施小迪 杜昱蒙 姚美伊 郭顺堂
Format Journal Article
LanguageChinese
Published 中国农业大学食品科学与营养工程学院，北京 100083 2016
山西农业大学食品科学与工程学院，太谷 030801%中国农业大学食品科学与营养工程学院,北京,100083
Subjects
冷藏
凝胶特性
加工
大豆分离蛋白
温度
温度处理
温度
冷藏
大豆分离蛋白
cold storage
gel properties
temperature
processing
soybean isolate protein
温度处理
加工
凝胶特性
heat treatments
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Summary:为探究冻藏过程中不同加热温度处理大豆分离蛋白（soybean isolate protein,SPI）凝胶特性变化及评估不同热处理对SPI凝胶冻藏特性的影响。该文以65、90和135℃3个不同温度处理所得SPI为研究对象（分别记为65SPI、90SPI和USPI）,采用离心法、质构分析法、可溶蛋白含量测定和电泳等方法对其冻藏过程中的凝胶持水性、凝胶硬度、凝胶弹性、可溶蛋白含量及亚基组成和凝胶作用力进行了分析研究。结果表明：随冻藏时间延长,不同温度处理SPI凝胶持水性、凝胶弹性和凝胶可溶蛋白含量呈下降趋势,而凝胶硬度呈增大趋势。凝胶持水性、弹性的下降和凝胶硬度的升高标志着凝胶品质的劣变。不同温度处理对SPI凝胶的冻前凝胶特性和冻藏特性有较大影响,65和90℃的温度处理降低了冻前SPI凝胶的持水性,增强了冻前SPI凝胶硬度,有更多的β和B亚基参与了凝胶形成,冻藏前后的亚基组成没有变化;超高温瞬时加热（ultra high temperature,UHT）处理则降低了冻前SPI凝胶硬度,冻藏过程中可溶蛋白含量大幅下降且可溶蛋白中β和B亚基含量下降。3种温度处理SPI的凝胶劣变程度均高于未处理SPI。加热处理会造成SPI发生部分或完全变性,变性后疏水基团的暴露会加快蛋白凝胶形成过程中聚集速率,进而增大粗糙凝胶结构形成的几率,而粗糙凝胶网络在冻藏过程中其劣变程度更甚于未加热SPI。由此可知,加热处理尽管在一定程度上增大了凝胶硬度,但会加速其凝胶品质冻藏劣变。
Bibliography:This phenomenon that water in the foods transforms into ice crystals during frozen storage, might have influence on the gel properties of soybean isolate protein（SPI） and sensory quality of frozen foods. In addition, heat effect generated during sterilization, which is the important procedure to process SPI, would change gel properties of SPI. Therefore, the effects of different heat treatments on the gel properties of SPI during frozen storage were carried out using Texture Analyzer and SDS-PAGE to provide a theoretical basis for endowing SPI-containing foods with better quality during frozen storage. In this study, three types of SPI, which were prepared by three different heat treatments, namely low temperature with long time（65 ℃, 30 min）, high temperature with short time（90 ℃, 10 min） and ultra-high temperature sterilization（135 ℃, 15 s）, hereafter were referred to as 65 SPI, 90 SPI and USPI. The changes in gel properties of three types of SPIs were investigated during frozen storage at-18 ℃. The SPI wit
ISSN:1002-6819
DOI:10.11975/j.issn.1002-6819.2016.11.040