研究以NaCl作为凝固剂,将大豆分离蛋白(SPI)80℃预热处理10 h,在不同浓度、离子强度及pH值条件下,通过95℃加热蛋白液30min使蛋白变性来制备大豆蛋白凝胶,并对凝胶的质构及凝胶特性进行了分析。结果表明:pH值7.0、80℃预热处理10 h的大豆蛋白溶解性明显小于普通SPI,其他pH值条件下两者溶解性差异不大;pH值2.0、80℃预热处理10 h的蛋白凝胶情况明显优于普通SPI,在一定范围内,随着蛋白浓度及离子强度的增加,凝胶情况越来越好。

Soy protein isolate(SPI) were preheated at 80℃ for 10 hours with sodium chloride as a coagulant.protein was denatured at 95℃ for 30 minutes.The different concentration,ionic strength and pH conditions of denatured protein were studied.The soybean protein texture and gel properties were analyzed.The results showed that the solubility of the protein with pH7.0 and preheated at 80℃ for 10 hours was less than untreated SPI.;the protein gel formation with pH2 and preheated at 80℃ for 10 hours is much better than untreated SPI;in a certain range,with the increase of protein concentration and ionic strength,the gel formation is getting better.