大豆分離蛋白、米穀粉與澱粉對組織化全脂大豆蛋白品質之影響

Effects of soybean protein isolate, rice flour and starch on the quality of texturized full fat soybean protein

藍敬順(Ching-Shun Lan)

指導教授 ： 林貞信

國立屏東科技大學/農學院/食品科學系所/碩士(2011年)

https://doi.org/10.6346/NPUST.2011.00180

摘要

本研究分為兩部分，第一部分為進行六種不同來源的大豆分離蛋白（Soybean protein isolates; SPI）的理化性質分析，再分別進行組織化大豆蛋白（Texturized soybean protein; TSP）製作，並探討不同原料製作之組織化大豆蛋白的品質。結果顯示，SPI F具有最高的粗蛋白、水溶性蛋白、球蛋白波峰相對含量與蛋白質分散指數，而SPI A在最終黏度值與SPI A及SPI C乳化能力為最高。各組原料經由擠壓加工後，SPI F有最高的蛋白質分散指數，而SPI E的水分滯留率、SPI B的吸水性指標與SPI A截斷力為最高，在SPI D有最低的蒸煮流失率，再進行相關性分析結果發現，不同來源的SPI在7S與11S球蛋白的相對波峰密度及水溶性蛋白質含量對經擠壓加工後的TSP之理化性質皆有顯著的相關性（p < 0.05），而最終黏度值則只對TSP的截斷力具有顯著正相關性（p < 0.05），然而粗蛋白含量及乳化能力對TSP之理化特性皆無顯著相關性（p > 0.05）。第二部分為探討添加不同含量（5％與10％）之米穀粉〔台中糯70號（TCW70）、台中秈17號（TCS17）與台稉9號（TK9）〕與澱粉（玉米澱粉、高直鏈玉米澱粉與馬鈴薯澱粉）對TSP理化性質之影響。實驗結果顯示，於不同米穀粉中，TCW70具有最高的水分滯留率與吸水性指標，而TK9有最低的蒸煮流失率，於截斷力部分則無顯著差異（p > 0.05）。添加不同澱粉時，馬鈴薯澱粉有較高的水分滯留率，而玉米澱粉具有最大的截斷力與吸水性指標，且蒸煮流失率最低。電子顯微鏡觀察結果可看出添加澱粉之TSP的膨脹情形較添加米穀粉更為明顯，其中以馬鈴薯澱粉最為明顯。

關鍵字

大豆分離蛋白 ； 理化性質 ； 組織化大豆蛋白 ； 米穀粉 ； 澱粉

並列摘要

There were two parts in this study. The first part was that six soybean protein isolates (SPI) were analyzed for their physicochemical properties, and were used as the raw materials in texturized soybean protein (TSP) extrusion for their quality. According to the results, SPI F had the highest crude protein, water soluble protein, globulin protein and protein dispersibility index, whereas SPI A had the highest final viscosity, SPI A and SPI C had higher emulsifying capacity. Results of the extrusion processing of different materials, SPI F had the highest protein dispersibility index. SPI E, SPI B, and SPI A had the highest moisture retention, water absorption index, cutting force, respectively. SPI D had the lowest cooking loss. The correlation analysis showed, the relative peak density and the contents of water soluble protein of 7S and 11S globulin from all the different source of SPI had the significant correlation (p > 0.05) with the properties of TSP after extrusion, while that of final viscosity had the correlation only with cutting force of TSP. However, the contents of crude protein and emulsifying capacity showed no significant correlation (p > 0.05) with the properties of TSP. The second part of the investigate was to study the effects of physicochemical properties on TSP by adding the different rice flour〔Taichung Waxy 70 (TCW70), Taichung Sen 17 (TCS17) and Tai Keng 9 (TK9)〕or starch（corn starch, high amylose maize starch and potato starch）. The results revealed TCW70 had the highest moisture retention and water absorption index among the rice flour, while that of TK9 had the lowest cooking loss. However, no significant difference（p > 0.05）in cutting force, by adding different rice flour. As to the adding of starch, the potato starch had the highest moisture retention, while that of corn starch had the best cutting force, cooking loss and water absorption index. The SEM observation part, the expansion of TSP after adding with starch was much obvious than that of adding with rice flour, particularly with potato starch.

並列關鍵字

soybean protein isolates ； physicochemical properties ； texturized soybean protein ； rice flour ； starch

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