Journal of South China University of Technology(Natural Science) >

2019 , Vol. 47 >Issue 3: 93 - 100

DOI: https://doi.org/10.12141/j.issn.1000-565X.180477

Food Science & Technology

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

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  •  College of Food Science，Northeast Agricultural University，Harbin 150030，Heilongjiang，China
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

Received date: 2018-09-25

  Revised date: 2018-11-16

  Online published: 2019-01-31

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

Cite this article

LI Liang YANG Xiaoyu WANG Yan SU Yue JIANG Lianzhou . Analysis on the Characteristics of Soybean Protein Isolate Gel Fermented by Lactobacillus plantarum[J]. Journal of South China University of Technology(Natural Science), 2019 , 47(3) : 93 -100 . DOI: 10.12141/j.issn.1000-565X.180477

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