改性大豆分离蛋白与肌原纤维蛋白共混体系乳化性及凝胶性研究

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。

Study of the emulsibility and gel properties of the mixed system between modified soy protein isolates and myofibrillar protein

Soy protein isolates were modified by the way of preheating, alkaline-treatment, ultrasound and irradiation, and a mixed system between modified soy protein isolates and myofibrillar protein will be made to study the emulsibility and gel properties. The results indicated that the emulsibility and gel properties had enhanced significantly in the mixed system between soy protein isolates by the thermal medication and myofibrillar protein, in which the emulsion ability, hardness springiness and water-holding capacity respectively increased 12.6 m2/g, 18.58 g, 0.16 mm and 22.14%. Soy protein isolates by alkaline-treatment had secondary effects on emulsibility and gel properties of the mixed system. However, modified soy protein isolates by ultrasound and irradiation could affect water holding capacity and emulsifying stability, but had no significant effect on texture property and emulsifying activity.