赵城彬，吴 非

（东北农业大学食品学院，黑龙江哈尔滨150030）

燕麦β-葡聚糖对大豆分离蛋白酸致凝胶物理性质影响的研究

赵城彬，吴 非*

（东北农业大学食品学院，黑龙江哈尔滨150030）

采用乳酸菌发酵法对大豆分离蛋白/燕麦β-葡聚糖混合体系酸致凝胶的物理性质进行研究，将不同分子量燕麦β-葡聚糖添加到大豆分离蛋白中，探讨燕麦β-葡聚糖浓度和分子量对SPI凝胶的脱水收缩作用、质构特性和持水性的影响。结果表明：保加利亚乳杆菌发酵产酸速率较快，并且对混合凝胶性质的影响优于嗜热链球菌和嗜酸乳杆菌，为最佳发酵菌种。较高浓度或高分子量燕麦β-葡聚糖能降低SPI凝胶的脱水收缩作用，即减少乳清的析出；随着燕麦β-葡聚糖浓度的增加，SPI凝胶硬度和持水性呈下降趋势，而弹性和内聚性先增加后降低；高分子量的燕麦β-葡聚糖能够改善SPI凝胶的质构特性，并且增加凝胶的持水性。

燕麦β-葡聚糖，大豆分离蛋白凝胶，脱水收缩作用，质构特性，持水性

Abstract：Physical properties of acid-set gel prepared by soybean protein isolated and oat β -glucan were investigated using lactobacillus fermentation.Oat β-glucan with different molecular weight was added to soy protein isolate.The effect of concentration and molecular weight of oat β -glucan on syneresis，texture properties and water holding of mixed gel were investigated.Results showed that the best fermentation strain was Lactobacillus bulgaricus.Syneresis of soy protein isolate gel was reduced by oat β-glucan with high concentration or high molecular weight.With increasing concentration of oat β-glucan，hardness and water holding of soy protein isolate gel reduced.However，springiness and cohesiveness increased in the beginning，and then became lower.Texture properties and water holding of soy protein isolate gel was improved by addition of oat β-glucan with high molecular weight.

Key words：oat β-glucan；soy protein isolate gel；syneresis；texture properties；water holding

大豆分离蛋白（SPI）不仅具有很高的营养价值，而且具有多种功能性质，如凝胶性、乳化性、持水性等[1]。目前，我国开发的SPI产品主要是肉制品添加蛋白，即凝胶型分离蛋白[2]。凝胶性质作为大豆蛋白产品的一个重要功能特性，广泛应用于肉制品、膨化食品和浓缩食品等许多食品当中[3]。燕麦β-葡聚糖是一种活性多糖，具有多种生理功能，如降低血清胆固醇并且调节血糖水平[4]。这种保健功能主要由于β-葡聚糖能溶于水，并且形成高粘度溶液，与胃和肠道内可溶性β-葡聚糖的浓度和分子量有很大关系。……