| 大豆乳清蛋白的乳化特性及水解条件 |
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| 引用本文： | 冯晓,任南琪,陈兆波.大豆乳清蛋白的乳化特性及水解条件[J].哈尔滨工业大学学报,2009,41(4):89-94. |
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| 作者姓名： | 冯晓 任南琪 陈兆波 |
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| 作者单位： | 哈尔滨工业大学,城市水资源与水环境国家重点实验室,哈尔滨,150090
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| 摘 要： | 为考察大豆乳清蛋白乳化特性及胰蛋白酶水解技术,采用截留分子量(MWCO)为10000 u再生纤维膜(PXC)进行试验,考察大豆乳清蛋白乳化性(EAI)、乳化稳定性(ESI)、胰蛋白酶水解技术及其最佳控制条件.结果表明:大豆乳清蛋白ESI效果影响因素及最佳条件是:时间(25 min)>质量分数(5%)>温度(40℃)>pH(9),EAI效果最佳条件是:质量分数(5%)>温度(40℃)>pH(9)>时间(25 min).大豆乳清蛋白的胰蛋白酶水解技术可行,水解条件为:底物质量分数2%,酶用量4000 u/100g.pro,水解时间4 h,温度60℃.
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| 关 键 词： | 大豆乳清蛋白 乳化性 乳化稳定性 胰蛋白酶水解 |
Emulsifying property and mulsion hydrolysis of soy whey proteins |
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| FENG Xiao,REN Nan-qi,CHEN Zhao-bo.Emulsifying property and mulsion hydrolysis of soy whey proteins[J].Journal of Harbin Institute of Technology,2009,41(4):89-94. |
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| Authors: | FENG Xiao REN Nan-qi CHEN Zhao-bo |
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| Affiliation: | (State Key Laboratory of Urban Water Resource and Environment,Harbin Institute of Technology,Harbin 150090,China) |
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| Abstract: | Functional characteristics as well as trypsin modification technique and its optimal control conditions were investigated by studying the emulsifying property,emulsion stability and trypsin modification of soy whey proteins through adopting a regenerated fiber membrane with molecular weight cutoff(MWCO) of 10000 u.Results show that the affecting factors and opimal conditions for emulsion stability and emulsifying property are respectively specified as follows: time(25 min)> concentration(5%)> temperature(40 ℃)> pH(9),and concentration(5%)> temperature(40 ℃)> pH(9)> time(25 min).It is concluded that trypsin modification of soy whey proteins is feasible,and optimal conditions are substrate concentration of 2%,enzyme concentration of 4000 u/100g.pro,hydrolysis time of 4 h,and reaction temperature of 60 ℃. |
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| Keywords: | soy whey proteins emulsifying property emulsion stability immune function trypsin modification |
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