米曲霉固态发酵程度对大豆拉丝蛋白特性的影响
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摘要
以水解度为指标,研究了米曲霉固态发酵程度对大豆拉丝蛋白特性的影响,分析了水解度与特性的相关性。结果表明,米曲霉固态发酵法可以使大豆拉丝蛋白的特性发生不同程度的变化。当大豆拉丝蛋白的水解度为3. 63%时,其持水性、溶解度、硬度和咀嚼性分别提高了21. 41%、115. 26%、13. 04%和20. 00%,但其弹性、内聚性和组织化度分别降低了7. 30%、13. 33%和10. 41%。大豆拉丝蛋白的水解度与其溶解度呈极显著正相关,与其弹性、内聚性和组织化度呈极显著负相关。适宜水解度可改善大豆拉丝蛋白的部分特性。
With hydrolysis degree as a indicator,the effects of solid-state fermentation degree by Aspergillus oryzae on the properties of drawing soy protein were studied,and the correlations between the hydrolysis degree and the properties were analyzed. The results showed that the solid-state fermentation by Aspergillus oryzae could change the properties of drawing soy protein to different degree. When the hydrolysis degree was 3. 63%,its water holding capacity,solubility,hardness and chewiness increased by21. 41%,115. 26%,13. 04% and 20. 00%,respectively,but its springness,cohesiveness and degree of organization decreased by 7. 30%,13. 33% and 10. 41%,respectively. An extremely significant positive correlation was present between the hydrolysis degree of drawing soy protein and its solubility,but extremely significant negative correlations were found between its hydrolysis degree and the springness,cohesiveness and degree of organization. It indicated that suitable hydrolysis could improve some properties of drawing soy protein.
With hydrolysis degree as a indicator,the effects of solid-state fermentation degree by Aspergillus oryzae on the properties of drawing soy protein were studied,and the correlations between the hydrolysis degree and the properties were analyzed. The results showed that the solid-state fermentation by Aspergillus oryzae could change the properties of drawing soy protein to different degree. When the hydrolysis degree was 3. 63%,its water holding capacity,solubility,hardness and chewiness increased by21. 41%,115. 26%,13. 04% and 20. 00%,respectively,but its springness,cohesiveness and degree of organization decreased by 7. 30%,13. 33% and 10. 41%,respectively. An extremely significant positive correlation was present between the hydrolysis degree of drawing soy protein and its solubility,but extremely significant negative correlations were found between its hydrolysis degree and the springness,cohesiveness and degree of organization. It indicated that suitable hydrolysis could improve some properties of drawing soy protein.
引文
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[3]CHEN F L,WEI Y M,ZHANG B.Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content[J].LWT-Food Sci Technol,2011,44(4):957-962.
[4]DELIZA R,SALDIVAR S O S,GERMANI R,et al.The effects of colored textured soybean protein(TSP)on sensory and physical attributes of ground beef patties[J].JSens Stud,2010,17(2):121-132.
[5]KIM J E,HWANG K,LEES P.ACE inhibitory and hydrolytic enzyme activities in textured vegetable protein in relation to the solid state fermentation period using Bacillus subtilis HA[J].Food Sci Biotech,2010,19(2):487-495.
[6]LEE M K,LEE S Y.The quality characteristics of soy wanjas made with different proteolytic enzyme treated textured soy proteins[J].J Korean Soc Appl Biol Chem,2009,52(6):708-715.
[7]贡汉坤,魏福华,徐大好.豆酱曲霉及产酶特性[J].农产品加工(学刊),2007(9):21-23.
[8]邓露芳,范学珊,王加启.枯草芽孢杆菌固体发酵豆粕条件的优化[J].中国畜牧兽医,2012,39(5):110-114.
[9]SHEN L,TANG C H.Microfluidization as a potential technique to modify surface properties of soy protein isolate[J].Food Res Int,2012,48(1):108-118.
[10]LI C P,CHEN D Y,PENG J L,et al.Improvement of functional properties of whey soy protein phosphorylated by dry-heating in the presence of pyrophosphate[J].LWT-Food Sci Technol,2010,43(6):919-925.
[11]MAURYA A K,SAIDP P.Extrusion processing on physical and chemical properties of protein rich products-an overview[J].Cancer Cause Control,2014,12(5):461-475.
[12]华欲飞,顾玉兴.大豆蛋白的吸水和持水性能[J].中国油脂,1999,24(4):64-67.
[13]刘汝萃,曲玲玲,牛祥臣,等.不同水解度的大豆分离蛋白结构与功能性关系探究[J].食品研究与开发,2018(11):22-26.
[14]黄利华,张业辉,黎海彬.酶法制备不同水解度高温豆粕水解产物的理化特性研究[J].现代食品科技,2014(6):196-201.
[15]周荧,潘思轶.腐乳发酵过程中化学组分与质构的变化[J].食品科学,2011,32(1):70-73.
[16]LIU K S,HSIEH F H.Protein-protein interactions in high moisture-extruded meat analogs and heat-induced soy protein gels[J].J Am Oil Chem Soc,2007,84(3):741-748.
[17]安红周,贾旭,李盘欣,等.双螺杆挤压对大豆组织蛋白组织化度的影响研究[J].粮油加工,2010(7):33-35.