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 23.67 g. 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.
引文
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