食品科学

• 工艺技术 • 上一篇    下一篇

基于大豆分离蛋白的脂肪模拟工艺条件优化

王建辉,靳 娜,成媛媛,刘永乐*,王发祥,李向红,俞 健   

  1. 长沙理工大学 湖南省水生生物资源食品加工工程技术研究中心,湖南 长沙 410114
  • 出版日期:2014-08-25 发布日期:2014-08-25
  • 通讯作者: 刘永乐
  • 基金资助:

    “十二五”国家科技支撑计划项目(2012BAD31B08);国家自然科学基金青年科学基金项目(31301564;31201427)

Optimization of the Preparation Process for Soy Protein Isolate-Based Fat Simulant

WANG Jian-hui, JIN Na, CHENG Yuan-yuan, LIU Yong-le*, WANG Fa-xiang, LI Xiang-hong, YU Jian   

  1. Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources,
    Changsha University of Science and Technology, Changsha 410114, China
  • Online:2014-08-25 Published:2014-08-25
  • Contact: LIU Yong-le

摘要:

为获得与油脂感官特征相近的大豆分离蛋白基脂肪替代物,综合运用单因素和Box-Behnken试验设计,以大豆分离蛋白添加量、魔芋胶添加量、加热温度、加热时间、均质时间为考察因子,以复合体系的黏度及乳化稳定性为响应值,确定制备大豆分离蛋白基脂肪替代物的最佳工艺条件。结果表明,最佳工艺条件为大豆分离蛋白质量分数8%、魔芋胶质量分数0.08%、加热温度79.8 ℃、加热时间13 min、均质时间40 s,此条件下复合体系的黏度为45.94 mPa·s,乳化稳定性为74.49 min,与市售植物油相当。

关键词: 大豆分离蛋白, 魔芋胶, 脂肪替代物, 剪切, 流变性, 乳化稳定性

Abstract:

This study proposes a procedure for preparation of soy protein isolate (SPI)-based fat stimulant with similar
sensory characteristics to oils and fats. The preparation conditions were investigated preliminarily by single-factor design
and optimized by Box-Behnken design (BBD) with the viscosity and emulsion stability of composite system as a function
of SPI concentration, konjac gum concentration, heating temperature, heating time and homogenization time. A composite
system containing 8% SPI and 0.08% konjac gum heated at 79.8 ℃ for 13 min followed by 40 s homogenization was found
to be optimal. The product obtained exhibited a viscosity of 45.94 mPa·s and an emulsion stability of 74.49 min, close to the
quality of commercially available vegetable oils.

Key words: soy protein isolate, konjac glucomannan, fat replacers, shear, rheological behaviour, emulsion stability

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