富含11S大豆分离蛋白中试规模提取及其在冰淇淋和面制品中的应用

11S球蛋白是大豆蛋白中的主要成分,具有优良的加工特性.本文报道了中试水平上提取富含11S组分大豆分离蛋白技术,及其添加到冰淇淋和面粉中对产品特性的影响.试验结果表明,中试生产所得到的富含11S组分分离蛋白中,11S组分的含量达81.3%(占总蛋白含量).添加6%左右的富含11S组分大豆分离蛋白代替冰淇淋原料中的脱脂奶粉可提高冰淇淋的膨胀率,并具有良好的风味;在中等筋度的小麦粉中添加3%的富含11S组分分离蛋白,可提高面团吸水率、面团形成时间和面团稳定性,粉质评价值得到提高.

11S-RICH SOYBEAN PROTEIN ISOLATING PRODUCTION IN PILOT PLANT AND ITS EFFECTS ON THE OVER RUN(OR) RATE OF ICE CREAM AND FARINACEOUS CHARACTERISTIC OF WHEAT FLOUR BY ADDING THE CONSEQUENT PRODUCT

11S globulin is the main component of Soybean Protein Isolate (SPI),and has well processing properties as stability of foaming capacity and gelation.This paper reports the technology of producing 11S-Rich SPI in pilot plant,and effects of consequent product on the over run(O_R) rate of ice cream and flour quality of wheat flour.Results show that the content of 11S of 11S-Rich SPI is 81.3% accounting for total protein.The O_R of ice cream increased by adding 6% 11S-Rich SPI to replace skim-milk powder,while the water absorption rate,dough development time,stability valorimetel value increased by adding 3% 11S-Rich SPI to wheat flour with moderate gluten content.