大豆分离蛋白—大米淀粉脂肪模拟物的制备工艺优化及性质表征

摘要采用蛋白质与碳水化合物有事互补原理，以大豆分离蛋白与大米淀粉为原料，设置不同的湿热处理工艺条件进行单因素及响应面试验，根据其糖基化反应程度得到优化的制备工艺：并测定制备的最优复合物的黏度、起泡性、起泡稳定性等指标。以此探究其功能特性及相互作用规律，为复合脂肪模拟物的基础研究提供依据。最终得出在一定范围内，大豆分离蛋白与大米淀粉添加量比例为4：4、反应温度为71℃、反应时间为68mi为最佳制备工艺。在该条件下测得溶液的接枝度和褐变程度最大，粘度不大，起泡性不高，但起泡稳定性良好。关键词：大豆分离蛋白：大米淀粉：复合模拟物：糖基化反应AbstractAdopting the principle of complementary action between protein and carbohydrates,using soy protein isolate and rice starch as raw materials,single factor and responsesurface experiments were conducted under different wet heat treatment conditions.Theoptimized preparation process was obtained based on the degree of glycosylation reaction,and the viscosity,foaming ability,foaming stability and other indicators of the optimalcomposite were measured.To explore its functional characteristics and interaction patterns,and provide a basis for the basic research of composite fat mimetics.Finally,it was foundthat within a certain range,the optimal preparation process was a 4:4 ratio of soy proteinisolate to rice starch,a reaction temperature of 71 C,and a reaction time of 68 minutes.Under this condition,the grafting degree and browning degree of the solution weremeasured to be the highest,with low viscosity and low foaming ability,but good foamingstabilityKeywords:soy protein isolate;rice starch;composite simulants;glycosylation reaction目录摘要.Abstract.…....J1绪论…11.1大豆分离蛋白与大米淀粉的概述.…11.2复合脂肪模拟物的概述.。.21.3国内外研究现状.31.3.1蛋白质为基质的脂肪模拟物31.3.2碳水化合为基质的脂肪模拟物.41.4本课题研究的内容和目的及意义51.4.1研究内容.…51.4.2研究意义….51.4.3研究目的….52材料与方法…72.1实验材料与设备72.1.1实验材料.72.1.2实验设备….72.2实验内容与方法…P2.2.1复合脂肪模拟物的工艺制作.82.2.2单因素实验设计.82.2.3响应面试验设计….823指标测定P2.3.1接枝度的测定82.3.2褐变程度的测定..92.3.3粘度的测定…92.3.4起泡性的测定….92.3.5起泡稳定性的测定.93结果与分析..103.1单因素实验的结果与分析…103.1.1大米淀粉添加量对复合模拟物接枝度的影响103.1.2反应温度对复合模拟物接枝度的影响.103.1.3反应时间对复合模拟物接枝度的影响.1山