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大豆7S球蛋白凝胶光学性质的研究 总被引:6,自引:1,他引:6
本文深入地研究了大豆7S球蛋白凝胶光学和流变学性质与蛋白质浓度、加热温度和加热时间的关系。结果表明在形成蛋白质凝胶(蛋白质浓度≥7.5%)的前提下,低的蛋白质浓度有利于大豆7S球蛋白形成透明性凝胶,但凝胶强度较低;温度>85℃有利于蛋白凝胶透明性和强度的提高;加热60min.较为适宜。扫描电子显微镜(SEM)观察显示大豆7S球蛋白透明凝胶具有有序微观结构;探讨了大豆7S球蛋白形成透明凝胶机理。可为进一步研究大豆蛋白凝胶的光学性质和研制透明的大豆蛋白产品提供理论依据。 相似文献
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大豆7S球蛋白凝胶光学性质的研究 注 总被引:1,自引:0,他引:1
本文深入地研究了大豆7S球蛋白凝胶光学和流变学性质与蛋白质浓度,加热温度和加热时间的关系,结果表明,在形成蛋白质凝胶(蛋白质浓度≥7.5%)的前提下,低的蛋白质浓度有利于大豆7S球蛋白形成透明性凝胶,但凝胶强度较低,温度>85℃有利于蛋白凝胶透明性和强度的提高,加热60min,较为适宜,扫描电子显微镜(SEM)观察显示,大豆7S球蛋白透明凝胶具有有序微观结构,探讨了大豆7S球蛋白形成透明凝胶机理,可为进一步研究大豆蛋白凝胶的光学性质和研制透明的大豆蛋白产品提供理论依据。 相似文献
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深入研究了大豆7S球蛋白凝胶透明性和流变学性质与PH值、加热温度、蛋白质浓度、NaCl浓度的关系。结果表明:在PH〈3.5或PH〉6.5,蛋白质浓度〉7.5%,低NaCl浓度有地大豆7S球蛋白形成透明性凝胶,但凝胶强度较低;温度〉85℃有地蛋白凝胶透明性和强度的提高。电子显微镜观察显示:大豆7S球蛋白透明凝胶具有序微观结构;探讨了大豆&S球蛋白形成透明凝胶机理。可为进一步研究大豆蛋白凝胶的光学性质 相似文献
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《食品与发酵工业》2014,(10):128-132
以10 mg/L Na2SeO3溶液浸泡的大豆为材料,采用碱提酸沉法制备大豆分离蛋白(soybean protein isolate,SPI),以葡萄糖酸-δ-内酯(GDL)为凝固剂制备大豆蛋白凝胶,系统研究了富硒处理及发芽时长对大豆蛋白凝胶性质的影响。结果发现:发芽48 h内大豆GDL凝胶与SPI凝胶的硬度快速下降,分别由25.25 g和27.73 g降至10.77 g和13.37 g,持水性从61.42%和62.64%分别降至51.55%和55.54%。SDS-聚丙烯酰胺凝胶电泳(SDS-PAGE)图谱显示,富硒大豆与对照SPI谱带变化基本一致,其中7S球蛋白的β亚基与11S球蛋白的碱性亚基B较稳定,而7S球蛋白的α'亚基和α亚基与11S球蛋白的酸性亚基A3和A则被内源蛋白酶逐渐降解为相对分子质量较小的组成,从而影响发芽大豆凝胶性质。而富硒处理对发芽大豆蛋白凝胶性质影响较小。 相似文献
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功能性大豆浓缩蛋白的性能及应用研究 总被引:20,自引:2,他引:20
功能性大豆浓缩蛋白(FSPC)的乳化活性及乳化稳定性与大豆分离与蛋白相似,对固体脂肪的乳化能力超过分离蛋白,在乳化型碎肉制品中添加可使产品得率及质构超过添加分离蛋白的肉制品,作者认为FSPC的功能性质可能与蛋白分子形成可溶性聚集体有关。 相似文献
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大豆多糖的性质及其在冷冻食品中的应用 总被引:2,自引:0,他引:2
李勇 《冷饮与速冻食品工业》2006,12(2):33-34
介绍了大豆多糖的化学结构、化学性质和物理特性,并简要介绍了大豆多糖在冷冻食品中的应用效果. 相似文献
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将豆腐生产的下脚料豆渣在挤压前后添加到面粉中,对面粉粉质和面团拉伸性质所受影响进行了研究。 相似文献
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Yi-Ning Zhang 《International Journal of Food Properties》2013,16(6):1257-1270
A microbial transglutaminase was used to cross-link soybean protein isolates in the presence of gelatin to prepare a cross-linked composite soybean protein-gelatin. Cross-linking conditions, such as total proteins, the ratio of soybean protein isolates to gelatin, and original pH, were fixed at 5% (w/v), 4:1 (w/w), and 7.5, respectively. The 4-hydroxyproline content in the modified product was measured and used as an index to select suitable transglutaminase addition, reaction temperature, and time by single factor experiments, which were found to be 20 U/g proteins, 40°C, and 2 h, respectively. Under the identified conditions, a modified product with 4-hydroxyproline content of about 36 mg/g proteins was prepared, and its functional properties were evaluated. SDS-PAGE analysis showed that several protein polymers existed in the modified product. Compared to the original soybean protein isolates or a cross-linked soybean protein isolates, the modified product had a better emulsifying stability and water holding capacity but a poor enzymatic digestibility in vitro, emulsifying activity and oil binding capacity; meanwhile, the dispersions formed by the modified product exhibited the highest apparent viscosity, storage modulus, and viscous modulus. 相似文献
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Alcalase was used in the present study to carry out an enzymatic hydrolysis of soybean protein isolate and a plastein reaction of the prepared hydrolysate in vitro, aiming to investigate the influence of the plastein reaction on the antioxidant properties of the modified hydrolysate. Soybean protein hydrolysate was prepared in a degree of hydrolysis of 14.0%, exhibited a scavenging activity of 43.6% on ABTS radical in vitro, and thus was used as the substrate of the plastein reaction to prepare the plastein-reaction-stressed hydrolysate. Response surface methodology was applied to select suitable reaction conditions as follows: enzyme addition level 1037 U/g peptides, substrate concentration 29.7% (w/v), reaction temperature 20.3°C. The stressed hydrolysate showed the highest scavenging activity on ABTS radical (about 47.9%) or maximal reaction extent when reaction time was 6 h. Three stressed hydrolysates with different reaction extents were prepared and evaluated for other antioxidant activities. Compared to the original hydrolysate, the stressed hydrolysate with lower reaction extent exhibited a similar (P > 0.05) scavenging activity on DPPH (or superoxide) radical and reducing power, but a significant higher activity (P < 0.05) on hydroxyl radical. The stressed hydrolysate with the highest reaction extent behaved as these investigated antioxidant properties were significantly higher (P < 0.05) than the original hydrolysate except for scavenging activity on DPPH radical. The results of the present study highlight that the alcalase-catalyzed plastein reaction appears to be capable of improving antioxidant properties of soybean protein hydrolysate. 相似文献
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从大豆豆渣中提取大豆异黄酮的初步研究 总被引:11,自引:1,他引:11
本实验以乙醇作为溶剂,以豆渣为原料,在不同提取条件和不同的豆渣预处理时,对豆渣中异黄酮的提取效果进行了研究。实验结果表明,豆渣经90℃干燥后粉碎成60目左右的颗料,在80~100%的乙醇溶液中,当温度为60—70℃温度时,回流6h,提取效果比较好。 相似文献
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