以提高产品凝胶强度为目的,利用大豆分离蛋白作为原料,通过添加葡萄糖进行共价改性处理。单因素实验初步得到优化共价改性的工艺条件。在此基础上,采用Box-Behnken模型对大豆分离蛋白共价改性工艺条件进行优化,测定并分析了改性复合物在各个条件下的凝胶强度。结果表明:适宜反应条件为,葡萄糖添加量1.0%,反应温度为60℃,反应时间为50min,此条件下凝胶强度可以达到1865.02g,较未改性大豆分离蛋白提高20%。试验证明优化工艺能有效且显著提高大豆分离蛋白的凝胶强度。

In order to increase gel strength of the final products,soy protein isolate was covalent modified by glucose.Based on single factor experiment,soy protein isolate covalent modification conditions were optimized in Box-Behnken model.The gel strength of the complexes under various conditions were identified and analyzed.The results showed that the optimum reaction conditions were: the augmenter of glucose was 1.0%,reaction temperature was 60℃,reaction time was 50min.The gel strength could reach to 1 865.02g which increased 20% compared with the unmodified soy protein isolate.Experiment proves that the modification technology was effective and significantly improved the gel strength of soy protein isolate.