植物乳杆菌发酵大豆分离蛋白凝胶的特性分析
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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.
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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[14] RENKEMA JACOBA M S,GRUPPEN HARRY,VLIET TON VAN.Influence of pH and ionic strength on heat-induced formation and rheological properties of soy protein gels in relation to denaturation and their protein compositions [J].Journal of Agricultural & Food Chemis-try,2002,50(21):6064- 6071.
[15] YUAN Y J,VELEV O D,CHEN K,et al.Effect of pH and Ca2+-induced associations of soybean proteins [J].Journal of Agricultural & Food Chemistry,2002,50(17):4953- 4958.
[16] ZHANG S,HSIEH F H,VARDHANABHUTI B.Acid-induced gelation properties of heated whey protein-pectin soluble complex(part I):effect of initial pH [J].Food Hydrocolloids,2014,36(5):76- 84.
[17] BERNAT N,CHáFER M,RODRíGUEZ-GARCíA J,et al.Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks [J].LWT-Food Science and Technology,2015,62(1):488- 496.
[18] ROESCH R,JUNEJA M,MONAGLE C,et al.Aggregation of soy/milk mixes during acidification [J].Food Research International,2004,37(3):209- 215.
[19] GRYGORCZYK A,CORREDIG M.Acid induced gelation of soymilk,comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone [J].Food Chemistry,2013,141(3):1716- 1721.
[2] LI C,RUI X,ZHANG Y,et al.Production of tofu by lactic acid bacteria isolated from naturally fermented soy whey and evaluation of its quality [J].LWT-Food Science and Technology,2017,82:227- 234.
[3] LEE S H,KANG K M.Fermentation characteristics of tofu with kimchi seasoning [J].LWT-Food Science and Technology,2014,59(2):1041- 1046.
[4] RINGGENBERG E,ALEXANDER M,CORREDIG M.Effect of concentration and incubation temperature on the acid induced aggregation of soymilk [J].Food Hydrocolloids,2013,30(1):463- 469.
[5] TANG C H,LI L,WANG J L,et al.Formation and rheological properties of ‘cold-set’ tofu induced by microbial transglutaminase [J].LWT-Food Science and Technology,2007,40(4):579- 586.
[6] WANG J,LIN Q,WANG Y,et al.Research on soybean curd coagulated by lactic acid bacteria [J].Springerplus,2013,2(1):250- 260.
[7] KHOSHAYAND F,GOODARZI S,SHAHVERDI A R,et al.Optimization of culture conditions for fermentation of soymilk using Lactobacillus casei,by response surface methodology [J].Probiotics & Antimicrobial Proteins,2011,3(3/4):159- 167.
[8] GARRO M S ,VALDEZ G F D ,GIORI G S D .Temperature effect on the biological activity of Bifidobacterium longum CRL 849 and Lactobacillus fermentum CRL 251 in pure and mixed cultures grown in soymilk [J].Food Microbiology,2004,21(5):511- 518.
[9] ADAMBERG K,KASK S,LAHT T M,et al.The effect of temperature and pH on the growth of lactic acid bacteria:a pH-auxostat study [J].International Journal of Food Microbiology,2003,85(1/2):171- 183.
[10] KRISTO E,BILIADERIS C G,TZANETAKIS N.Modelling of rheological,microbiological and acidification properties of a fermented milk product containing a probiotic strain of Lactobacillus paracasei [J].International Dairy Journal,2003,13(7):517- 528.
[11] XU Y S,XIA W S,YANG F,et al.Protein molecular interactions involved in the gel network formation of fermented silver carp mince inoculated with Pediococcus pentosaceus [J].Food Chemistry,2010,120(3):717- 723.
[12] 张媛媛.乳酸菌发酵豆乳胶凝过程的研究[D].天津:天津科技大学,2012.
[13] FILHO M L M,BUSANELLO M,GARCIA S.Optimization of the fermentation parameters for the growth of Lactobacillus,in soymilk with okara flour [J].LWT-Food Science and Technology,2016,74:456- 464.
[14] RENKEMA JACOBA M S,GRUPPEN HARRY,VLIET TON VAN.Influence of pH and ionic strength on heat-induced formation and rheological properties of soy protein gels in relation to denaturation and their protein compositions [J].Journal of Agricultural & Food Chemis-try,2002,50(21):6064- 6071.
[15] YUAN Y J,VELEV O D,CHEN K,et al.Effect of pH and Ca2+-induced associations of soybean proteins [J].Journal of Agricultural & Food Chemistry,2002,50(17):4953- 4958.
[16] ZHANG S,HSIEH F H,VARDHANABHUTI B.Acid-induced gelation properties of heated whey protein-pectin soluble complex(part I):effect of initial pH [J].Food Hydrocolloids,2014,36(5):76- 84.
[17] BERNAT N,CHáFER M,RODRíGUEZ-GARCíA J,et al.Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks [J].LWT-Food Science and Technology,2015,62(1):488- 496.
[18] ROESCH R,JUNEJA M,MONAGLE C,et al.Aggregation of soy/milk mixes during acidification [J].Food Research International,2004,37(3):209- 215.
[19] GRYGORCZYK A,CORREDIG M.Acid induced gelation of soymilk,comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone [J].Food Chemistry,2013,141(3):1716- 1721.