摘要
本研究以大豆分离蛋白(SPI)为原料,通过植物乳杆菌发酵制备蛋白凝胶,并对凝胶工艺和聚集体的性质进行分析.正交试验结果表明:SPI凝胶最优接种量为3%,发酵时间为5 h,发酵温度为37℃,初始pH值为6.5.此条件下持水性为46.00%,凝胶强度为23.67 g.研究发现,植物乳杆菌发酵对蛋白浊度、电位和平均粒径均产生了显著性影响.实验结果有助于阐明乳酸菌发酵处理对豆类蛋白凝胶的影响,从而进一步为益生菌植物乳杆菌在豆制品中的应用提供理论指导.
Soybean protein isolate(SPI)as the raw material,protein gels were prepared by Lactobacillus plantarum fermentation.Both the gel process and the properties of the aggregation were analyzed.The experimental results show that:the optimal quantity of Lactobacillus plantarum is 3%,the fermentation time is 5 h,and fermentation temperature is 37℃,initial pH value is 6.5.Under this conditions,the water holding capacity of the gel is 46.00%,and the gel strength is 23.67g.It finds that the Lactobacillus plantarum fermentation has a significant influence on protein turbidity,Zeta-potential and the average particle size.The experimental results are useful for clarifying the influence of Lactobacillus fermentation treatment on soy protein gel,and further provide a theoretical guidance for the application of probiotic Lactobacillus in soy products.
作者
李良
杨晓宇
王雁
苏悦
江连洲
LI Liang;YANG Xiaoyu;WANG Yan;SU Yue;JIANG Lianzhou(College of Food Science,Northeast Agricultural University,Harbin 150030,Heilongjiang,China)
出处
《华南理工大学学报（自然科学版）》
EI
CAS
CSCD
北大核心
2019年第3期93-100,共8页
Journal of South China University of Technology(Natural Science Edition)
基金
国家重点研发计划项目(2018YFD0400500
2018YFD0400503)
黑龙江省博士后项目(LBH-Z15021)
东北农业大学学术骨干项目(18XG28)~~
关键词
植物乳杆菌
发酵
大豆分离蛋白
凝胶
聚集
Lactobacillus plantarum
fermentation
soybean protein isolate
gel
aggregation
