微粒化蛋白对酸化诱导大豆蛋白凝胶性质的影响

中国乳业 ›› 2019, Vol. 0 ›› Issue (2): 68-73.

微粒化蛋白对酸化诱导大豆蛋白凝胶性质的影响

王军^1,*, 吴达雄¹, 林少宝¹, 郭健², 杨晓泉², 许嘉伟¹, 黎恒希¹

1 广州风行乳业股份有限公司;
2 华南理工大学食品科学与工程学院

收稿日期:2018-12-25 出版日期:2019-02-25 发布日期:2021-03-12
作者简介:王军（1979-）,男,硕士,广州风行乳业股份有限公司食品工程师,研究方向为乳品加工。
基金资助:
广州市科技计划项目民生科技攻关计划（201803020042）;广州市天河区科技计划项目（201704YH068）

Received:2018-12-25 Online:2019-02-25 Published:2021-03-12

摘要/Abstract

摘要： 采用葡萄糖酸-δ-内酯（GDL）酸化制备大豆蛋白凝胶模拟植物酸奶制备过程,并以微粒化蛋白替代部分大豆蛋白,观察其对蛋白网络强度、持水性及微结构的影响。结果显示,微粒化蛋白在酸化中没有发生明显聚集,没有参与大豆蛋白凝胶网络的形成。凝胶流变学及机械性能分析显示,大豆蛋白凝胶网络被显著弱化,持水性也有所降低。这表明,微粒化蛋白有望应用于植物基酸乳食品体系中,在提高产品蛋白质含量的同时,赋予产品良好的口感。

关键词: 微粒化蛋白, 凝胶, 质构, 流变特性, 微结构

王军, 吴达雄, 林少宝, 郭健, 杨晓泉, 许嘉伟, 黎恒希. 微粒化蛋白对酸化诱导大豆蛋白凝胶性质的影响[J]. 中国乳业, 2019, 0(2): 68-73.

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