Journal of South China University of Technology (Natural Science Edition) ›› 2019, Vol. 47 ›› Issue (3): 93-100.doi: 10.12141/j.issn.1000-565X.180477

• Food Science & Technology • Previous Articles     Next Articles

Analysis on the Characteristics of Soybean Protein Isolate Gel Fermented by Lactobacillus plantarum

LI Liang YANG Xiaoyu WANG Yan SU Yue JIANG Lianzhou   

  1.  College of Food Science，Northeast Agricultural University，Harbin 150030，Heilongjiang，China
  • Received:2018-09-25 Revised:2018-11-16 Online:2019-03-25 Published:2019-01-31
  • Contact: 江连洲 ( 1960-) ，男，博士，教授，主要从事粮食油脂及植物蛋白工程研究 E-mail:jlzname@163.com
  • About author:李良( 1981-) ，男，博士，副教授，主要从事粮食油脂及植物蛋白工程研究
  • Supported by:
    Supported by the National Key Ｒesearch and Development Program ( 2018YFD0400500，2018YFD0400503) and the Post-Doctoral Project of Heilongjiang Provience ( LBH-Z15021)

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Abstract: Soybean protein isolate ( SPI) as the raw material，protein gels were prepared by Lactobacillus plantarum fermentation． Both the gel process and the properties of the aggregation were analyzed． The experimental results show that: the optimal quantity of Lactobacillus plantarum is 3% ，the fermentation time is 5 h，and fermentation temperature is 37 ℃，initial pH value is 6. 5． Under this conditions，the water holding capacity of the gel is 46. 00% ，and the gel strength is 23. 67g． It finds that the Lactobacillus plantarum fermentation has a significant influence on protein turbidity，Zeta-potential and the average particle size． The experimental results are useful for clarifying the influence of Lactobacillus fermentation treatment on soy protein gel，and further provide a theoretical guidance for the application of probiotic Lactobacillus in soy products．

Key words: Lactobacillus plantarum, fermentation, soybean protein isolate, gel, aggregation

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