常用辅料淀粉及大豆分离蛋白的功能性指标评价

Evaluation of functional indexes of common excipients starch and soy protein isolate

中文关键词:  大豆分离蛋白  乙酰化二淀粉磷酸酯  性能指标  肉制品  加工辅料

英文关键词:soy protein isolate  acetylated distarch phosphate ester  performance indicators  meat product  processing aids

中文摘要:

      目的 测定可以表征不同大豆分离蛋白/淀粉的功能性指标参数, 包括吸水性、吸油性、乳化性、凝胶性等, 并评价其优劣。方法 分别测定淀粉黏度、溶解性、透明度以及冻融稳定性, 测定大豆分离蛋白氮溶解指数、乳化活性以及红外光谱信息, 根据测试结果初步判断淀粉以及大豆分离蛋白的生产性能。结果 木薯乙酰化二淀粉磷酸酯的糊化温度、峰粘度、谷粘度、回凝度、溶胀(膨胀)度以及溶解度均优于玉米乙酰化二淀粉磷酸酯, 其中木薯淀粉的糊化温度为69.83 ℃、溶解度为14.16%, 而玉米淀粉糊化温度为72.19 ℃、溶解度为8.44%; SL-906P的氮溶解指数、乳化活性指数以及红外光谱信息(α-螺旋特征谱带积分面积)均优于SUPRO590和杜邦, 其中SL-906P的氮溶解指数为74%、乳化活性指数为37.79 m2/g、α-螺旋特征谱带积分面积为6.52, 均高于其他蛋白。结论 淀粉中木薯乙酰化二淀粉磷酸酯、大豆分离蛋白中SL-906P的性能最优。

英文摘要:

      Objective To determine the functional index parameters of different soy protein isolates/starches, such as water absorption, oil absorption, emulsification, gelation, etc., and to evaluate their advantages and disadvantages. Methods The viscosity, solubility, transparency and freeze-thaw stability of starch were measured respectively, the nitrogen solubility index, emulsification activity and infrared spectrum information of soybean protein isolate were measured, and the production performance of starch and soybean protein isolate was preliminarily judged based on the test results. Results The gelatinization temperature, peak viscosity, grain viscosity, backsetting degree, swelling degree and solubility of cassava starch phosphate were better than those of corn starch phosphate. The gelatinization temperature of cassava starch was 69.83 ℃ and the solubility was 14.16%, while the gelatinization temperature of corn starch was 72.19 ℃ and the solubility was 8.44%. The nitrogen solubility index, emulsification activity index and infrared spectrum information (integrated area of α-helical characteristic band) of SL-906P were better than those of SUPRO590 and DuPont. Among them, the nitrogen solubility index of SL-906P was 74% and the emulsification activity index was 37.79 m2/g, the integrated area of α-helical characteristic band was 6.52, which were higher than those of other proteins. Conclusion Among the starches, cassava acetylated distarch phosphate and SL-906P in soy protein isolate have the best performance.