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醇法大豆浓缩蛋白改性及在肉制品中的应用 总被引:1,自引:0,他引:1
采用醇法提取大豆浓缩蛋白具有明显优势,但此方法提取的大豆浓缩蛋白功能性不好,应用受限。本文介绍了通过物理、化学、酶法、基因工程等方法对醇法大豆浓缩蛋白进行改性,改性后醇法大豆浓缩蛋白的功能性明显提高。改性后的醇法大豆浓缩蛋白应用于肉制品中具有优良的持水持油性、乳化性以及凝胶性,可以提高肉制品的组织结构特性,并降低生产成本,且价格低廉,是一种性价比很高的大豆蛋白产品。 相似文献
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超声波对醇法大豆浓缩蛋白乳化性的影响 总被引:11,自引:2,他引:11
为改善醇法大豆浓缩蛋白的功能特性,采用超声波技术对醇法大豆浓缩蛋白进行物理改性.通过单因素试验,针对乳化性进行研究,得出最佳影响范围,然后进行正交试验方差分析,最终得出超声波技术提高醇法大豆浓缩蛋白乳化性最佳工艺条件:固液比为1∶9、功率密度为0.6 W/cm^2、时间为5min,可提高乳化活力171.4%,乳化稳定性13.0%.利用电子显微镜扫描仪观察改性前后大豆蛋白,证明超声波技术可以有效地改善醇法大豆浓缩蛋白的乳化性. 相似文献
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Sándor Tömösközi Lilla Gyenge Ágnes Pelcéder János Varga Tibor Abonyi Radomir Lásztity 《European Food Research and Technology》2008,226(6):1343-1348
The gross chemical composition and functional properties (solubility, emulsifying and foaming properties) of different amaranth
protein preparations were studied in model systems and were compared to those of casein and soy protein isolates. Preparations
of alkaline-soluble total protein, albumin, globulin, and glutelin-like alkaline-soluble residual protein were produced from
two different types of defatted amaranth meals by extraction and fractionation. Although similarity can be shown between protein
patterns of legumes (including soy) and amaranth, the emulsifying and foaming properties of amaranth protein preparations
are relatively poor in comparison to the reference proteins, except foaming properties of albumin preparations. Nevertheless,
taking in mind that these properties depend on interactions with other food components and textural requirements of individual
food products, the amaranth protein preparations may be treated as potential protein sources and food ingredients. 相似文献
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本研究以花生蛋白为原料,采用挤压膨化、酶法和挤压协同酶解三种方法分别对花生蛋白进行改性处理,系统阐述了三种方法对花生蛋白理化性质的影响规律。通过测定改性前后花生蛋白的溶解性、乳化性、乳化稳定性、起泡性及泡沫稳定性,并借助傅立叶变换红外光谱、圆二色谱和聚丙烯酰胺凝胶电泳、蛋白质水解度、巯基含量和二硫键含量对花生蛋白的结构、分子量和水解程度进行分析,揭示不同处理方法对花生蛋白理化的影响规律,阐明其二者之间的内在联系。结果表明,不同处理方法下花生蛋白功能及结构特性均发生变化,挤压协同酶法处理后的花生蛋白的理化性质变化最为明显。 相似文献
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采用热改性、碱改性、超声改性及辐照改性4种方法将大豆分离蛋白进行改性处理,并建立改性大豆分离蛋白与肌原纤维蛋白共混体系,对其乳化性及凝胶性进行研究。结果表明经热改性的大豆分离蛋白与肌原纤维蛋白共混体系的乳化性及凝胶性有显著提高,其中乳化活性提高了12.6 m2/g,硬度和弹性分别增加了18.58 g和0.16 mm,持水性增加了22.14%。经碱改性的SPI对混合体系的乳化性和凝胶性影响次之,而经超声和辐照改性的大豆分离蛋白,只对共混体系的持水性和乳化稳定性有影响,对质构性和乳化活性影响不显著。 相似文献
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Improving Functional Properties of Soy Protein Hydrolysate by Conjugation with Curdlan 总被引:1,自引:0,他引:1
Fan Junfeng Zhang Yanyan Tan Szesze Li Fengjuan Zhou Manyu Masayoshi Saito Eizo Tatsumi Li Lite 《Journal of food science》2006,71(5):C285-C291
ABSTRACT: Soy protein hydrolysate was conjugated with curdlan through the naturally occurring Maillard reaction to extend its application in food processing. The gel-forming and emulsifying properties of soy protein hydrolysates were significantly improved ( P < 0.05) by conjugation with curdlan. The soy protein hydrolysate–curdlan conjugate (SPHCC)–soy protein isolate (SPI) mixed gel had a much thicker network than the soy protein hydrolysate and SPI mixed gel judged from scanning electron microscopic images. The improvement of gelling properties of soy protein hydrolysate by curdlan-conjugate was attributed to both the decrease in the repulsive forces among soy protein hydrolysates and the increase in the solubility. The covalent binding of soy protein hydrolysates and curdlan also showed a profound effect on the antioxidative activity of the soy protein hydrolysates. The higher antioxidative activity of SPHCC was related to the peptide reductants produced from the Maillard reaction and the higher emulsifying property of SPHCC. The conjugates of soy protein hydrolysate and curdlan can be used as a functional food additive having excellent gel-forming, emulsifying properties and antioxidative activity. 相似文献
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Effects of combined extrusion pre-treatment and controlled enzymatic hydrolysis on the physico-chemical properties and emulsifying properties of soy protein isolates (SPI) have been investigated. Results showed that extrusion pre-treatment caused a marked improvement in the accessibility of SPI to enzymatic hydrolysis, resulting in changes in degree of hydrolysis (DH), protein solubility (PS), surface hydrophobicity (H0) and molecular weight distributions (MWD) for ESPIH (extrusion pre-treated SPI hydrolysates). It was observed that emulsion systems formed by control SPI or SPIH (SPI hydrolysates) (20% v/v oil, 1.6% w/v emulsifier, and pH 7.0) were unstable over a quiescent storage period of 21 days, due to bridging flocculation and creaming. However, ESPIH (9.1% DH) was capable of producing a very fine emulsion (d32 = 0.42 μm, d43 = 2.01 μm) which remained stable over a long term quiescent storage. Various surface properties of ESPIH products have also been studied in relation to DH and emulsifying functionalities. It was suggested that significantly increased protein solubility and decreased molecular weight could be the main reasons for the greatly improved emulsifying capability of ESPIH. This study demonstrated that modified soy protein could be an excellent emulsifying agent for food and other applications. It also demonstrated that combined extrusion pre-treatment and enzymatic hydrolysis could be a highly effective method for functionality modification of globular proteins. 相似文献
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氨作碱性剂对醇法大豆浓缩蛋白改性 总被引:1,自引:0,他引:1
以氨作碱性剂,通过均质、物化改性、喷雾干燥等方法对醇法大豆浓缩蛋白(SPC)进行改性,以期获得功能性较好醇法大豆浓缩蛋白。实验表明,醇法大豆浓缩蛋白加入氨水后经均质、物化改性、喷雾干燥等步骤可获得溶解性、凝胶性、乳化性等功能性较佳大豆浓缩蛋白。 相似文献
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大豆分离蛋白改性研究进展 总被引:9,自引:0,他引:9
大豆分离蛋白(soy protein isolate,SPI)是大豆蛋白最为精制形式,广泛应用于食品工业,在不同产品中表现出不同功能。该文综述近年来有关大豆分离蛋白物理、化学、生物方法改性研究,并对生物工程改性作一简单介绍;大豆分离蛋白经改性后能拓展大豆分离蛋白在食品工业中应用及达到人们所希望功能特性。 相似文献