【作者】 韩雅君；

【导师】 郭顺堂；

【作者基本信息】 中国农业大学 ， 食品科学， 2004， 硕士

【摘要】 大豆分离蛋白具有多种功能特性，用于食品生产改善食品的营养和品质。大豆分离蛋白制品中7S和11S球蛋白是主要成分，7S球蛋白是糖蛋白，具有良好的乳化性，11S球蛋白的凝胶性和起泡性较好，它们之间的相对比例对大豆分离蛋白的功能特性起着十分重要的作用。为适应市场对大豆分离蛋白功能特性多样化的需求，本研究根据7S和11S球蛋白功能性差异，研究了适于工厂化生产的大豆分离蛋白的组分分离技术，并探讨了富含7S组分和富含11S组分分离蛋白的功能性质和在冰淇淋及面制品中的应用。 本研究采用超高速离心分离的分析方法研究了在不同提取方式和条件下大豆蛋白质溶液中蛋白质的存在状态。结果表明，中性条件下提取的大豆蛋白质在pH偏酸性和低离子强度下，粒子部分(直径大于50nm)以11S为主，可溶性部分(直径小于50nm)以7S为主。根据此研究结果，降低离心分离的条件，采用适合工厂化生产的条件制备所得到富含7S组分分离蛋白中7S约占65％，富含11S组分分离蛋白中11S的纯度达到86％。 通过对本实验所调制的富含7S组分和富含11S组分分离蛋白各种理化性质和功能性质的研究表明，富含7S组分和富含11S组分分离蛋白的理化特性和产品质量均达到大豆分离蛋白的要求，并且它们的蛋白质溶解性、分散稳定性、持水性、持油性、乳化能力和乳化稳定性均高于一般市售大豆分离蛋白产品。对富含7S组分和富含11S组分分离蛋白的凝胶性和起泡能力的研究发现，在调制中对蛋白质适当的改性可以提高其凝胶能力；也可以通过调整富含7S组分分离蛋白和富含11S组分分离蛋白的比例得到不同凝胶强度和起泡能力的分离蛋白产品。 探讨将两种分离蛋白应用于冰淇淋和面制品中对产品品质的影响，结果表明，富含11S组分分离蛋白可以显著提高冰淇淋的膨胀率和面团的粉质评价值，可以作为专用型大豆分离蛋白。更多还原

【Abstract】 Soy protein isolates was mostly used as food ingredient to improve food textural and nutritional properties. 7S and 11S globlines are the major components of SPI, 7S is glycoprotein and have good solubility and emulsified ability, 11S have good gel ability and foaming ability, the ratio of 7S and 11S has important effects on the properties of SPI. In order to meet the requirement of SPI of various functional properties, the objectives of this study were to investigate the industrial technology of preparing 7S-Rich SPI and 11 S-Rich SPI and develop the specific SPI with high functional properties.This study, the ultracentrifugation analysis method was used to investigate the size distribution of protein particles in soymilk prepared from different extracting method, the particles were fractioned as soluble fraction(diameter<50nm) and protein particle fraction(diameter>50nm). The results showed that under neutral extraction condition, adjusted the pH< 7.0 and low ionic strength, the protein particles in soy protein milk contained more 1S and the soluble fraction contained more 7S. According to this result, we lowed the seperation condition and developed the industrial technology of preparing 7S-Rich SPI and 11S-Rich SPI. The results of SDS-PAGE showed that 7S-Rich SPI contained 7S about 65% and 11S-Rich SPI contained 11S more than 86%.The further study were carried out to investigate the physicochemical and functional properties of 7S-R SPI and 11S-R SPI, the results indicated that 7S-R SPI and 11S-R SPI showed higher quality and functional properties, such as, solubility, disperse stability, water-holding ability, oil-binding ability, emulsification and emulsifing stability compared with commercial SPI. The gel properties and foaming ability of 7S-R SPI and 11S-R SPI showed that various SPI products with different gel properties and foaming ability can be obtained by altering the ratio of 7S-R SPI and 11S-R SPI.7S-R and 11S-R SPI were added in ice-cream and dough prepartion, the results showed that 11S-R SPI increased the volume of ice-cream and the farinaceous value of dough.更多还原