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热处理对大豆分离蛋白可食性膜性能和结构的影响
引用本文:马丹,张超,马越,赵晓燕,岳喜庆,雷安亮. 热处理对大豆分离蛋白可食性膜性能和结构的影响[J]. 食品科学, 2010, 31(1): 102-104. DOI: 10.7506/spkx1002-6630-201001024
作者姓名:马丹  张超  马越  赵晓燕  岳喜庆  雷安亮
作者单位:1.北京市农林科学院蔬菜研究中心 2.沈阳农业大学食品学院
摘    要:研究热处理对大豆分离蛋白膜性能和结构的影响,90℃热处理后制得的大豆分离蛋白膜呈现出最佳机械性能和阻隔性能。同时研究热处理后蛋白的结构变化,包括二硫键数量、疏水值和二级结构。结果显示:二硫键和α- 螺旋含量与膜机械和阻隔性能呈现正相关性,而疏水值与膜机械和阻隔性能呈现负相关性。

关 键 词:大豆分离蛋白  可食性膜  热处理  二硫键  疏水值  
收稿时间:2009-02-27

Effect of Thermal Treatment on Mechanical and Barrier Properties and Structure of Soy Protein-isolate Edible Films
MA Dan,,ZHANG Chao,MA Yue,ZHAO Xiao-yan,YUE Xi-qing,LEI An-liang. Effect of Thermal Treatment on Mechanical and Barrier Properties and Structure of Soy Protein-isolate Edible Films[J]. Food Science, 2010, 31(1): 102-104. DOI: 10.7506/spkx1002-6630-201001024
Authors:MA Dan    ZHANG Chao  MA Yue  ZHAO Xiao-yan  YUE Xi-qing  LEI An-liang
Affiliation:(1. Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China;2. College of Food Science and Technology, Shenyang Agricultural University, Shenyang 100161, China)
Abstract:With the aim of revealing the differences in mechanical and barrier properties and protein structure of soy proteinisolate edible films produced at different thermal treatment temperatures and correlation between them, this study was conducted. Films produced at 90 ℃ showed the best mechanical and barrier properties. The difference in protein structure was evaluated in terms of disulfide bond content, hydrophobic value and main secondary structures including alpha-helix and beta-sheet. It was demonstrated that disulfide bond content and alpha-helix presented a positive correlation with mechanical and barrier properties of the films, which were negatively correlated with hydrophobic value.
Keywords:soy protein isolate  edible film  thermal treatment  disulfide bond  hydrophobic value  
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