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題 名 | 多醣類添加對黃豆7S與11S球蛋白膠體質地之影響=The Effect of Polysaccharides Addition on the Texture of Soy 7S and 11S Globulin Gel |
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作 者 | 王俊權; 陳政衛; | 書刊名 | 食品科學 |
卷 期 | 23:3 1996.06[民85.06] |
頁 次 | 頁422-433 |
分類號 | 346.217 |
關鍵詞 | 洋菜; 三仙膠; 7S球蛋白; 11S球蛋白; 質地; 膠體硬度; 膠體彈性; Agar; Xanthan gum; 7S globulin; 11S globulid; Gel firmness; Gel springiness; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究針對添加多醣類(洋菜與三仙膠)對黃豆蛋白(7S與11S)凝膠質地之影響加以探討。利用反應曲面法(response surface methodology, RSM)的實驗設計,由質地剖面分析(texture profile analysis)方法,來探討黃豆蛋白與多醣類在凝膠的相互關係。根據SDS-毛細管電泳(SDS-capillary gel electrophoresis)定量分析結果顯示,黃豆水溶性蛋白質中的11S與7S球蛋白含量分別為41.42%hoo 12.45%。在11S與7S球蛋白以不同比例混合的膠體硬度(firmness)中,11S的比例越高其膠體硬度越大。由RSM分析結果,洋菜的添加(0~0.2%)會提高黃豆蛋白膠的硬度。當黃豆蛋白膠的7S含量愈高(0~100%)時,三仙膠的添加可提高膠體的硬度。對於膠體彈性(springiness),洋菜的添加並沒有顯著的改變其彈性,而是受到11S含量的影響。當11S比例較高(大於50%)時,會有較佳彈性。然而三仙膠的添加,對黃豆蛋白膠的彈性而言,會隨其添加量之增加而有增強的趨勢。 |
英文摘要 | The objective of this study was to investigate the effect of polysaccharides (agar and xanthan gum) addition on the texture of soy 7S and 11S globulin gel. The response surface methodology (RSM) was used as experimental design. According to the results of SDS-capillary gel electrophoresis, the 11S and 7S globulin contents in the water-soluble proteins of soybean were 41.42% and 12.45%, respectively. In the gel strength of 11S/7S globulin, higher 11S globulin content resulted in higher firmness. According to the results of RSM, the addition of agar increased the firmness of 11S/7S protein gel, but the same effect was not found in xanthan gum. Concerning the springiness of the soy protein gel. Addition of agar did not significantly affect the springiness of the gel when 7S globulin was less than 50%. However, the gel springiness increased with an increase of xanthan gum addition. |
本系統中英文摘要資訊取自各篇刊載內容。