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以市售33份大豆蛋白产品为材料,其中包括10份低温脱脂大豆粕,10份大豆浓缩蛋白和13份大豆分离蛋白。通过聚类分析和多重比较研究其粗蛋白含量、粗脂肪含量、粗纤维含量、灰分含量、氮溶解指数、凝胶硬度和乳化性等理化特性。结果表明:大豆蛋白产品的理化特性之间存在差异,其中粗脂肪含量、粗纤维含量和凝胶硬度差异较大(CV>10%),粗蛋白含量差异较小(CV<10%)。有10%的低温脱脂大豆粉符合GB/T13382-2008对灰分的要求,有80%的低温脱脂大豆粉符合GB/T13382-1992对氮溶解指数的要求;100%的浓缩蛋白符合GB/T20371-2006的要求;有76.9%的分离蛋白符合GB/T20371-2006对粗纤维含量的要求。三种大豆蛋白产品间主要差异为氮溶解指数和凝胶硬度。
Commercially available 33 soy protein products, including 10 parts of low-temperature defatted soybean meal, 10 parts of soy protein concentrate and 13 parts of soy protein isolate. The physicochemical properties such as crude protein content, crude fat content, crude fiber content, ash content, nitrogen solubility index, gel hardness and emulsifying properties were studied by cluster analysis and multiple comparisons. The results showed that there were differences between the physicochemical properties of the soy protein products. Among them, crude fat content, crude fiber content and gel hardness were significantly different (CV> 10%), while differences in crude protein content were small (CV <10%). 10% of low-temperature defatted soybean meal meets the requirements of GB / T13382-2008 for ash content, 80% of low-temperature defatted soybean meal meets the requirements of GB / T13382-1992 for nitrogen solubility index; 100% of the concentrated protein complies with GB / T20371- 2006 requirements; 76.9% of the isolated protein in line with GB / T20371-2006 crude fiber content requirements. The main differences between the three soy protein products are the nitrogen solubility index and the gel hardness.