| 乙醇洗豆粕的干热处理对大豆分离蛋白凝胶性能的影响 |
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| 引用本文： | 黄友如,陈义勇,朱东兴,赵阳,王叹玉.乙醇洗豆粕的干热处理对大豆分离蛋白凝胶性能的影响[J].食品科学,2012,33(3):14-18. |
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| 作者姓名： | 黄友如 陈义勇 朱东兴 赵阳 王叹玉 |
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| 作者单位： | 常熟理工学院生物与食品工程学院 |
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| 基金项目： | 江苏省高校自然科学研究计划项目(10KJB550001);苏州市科技计划项目(SYND201003) |
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| 摘 要： | 以不同温度处理过的乙醇洗豆粕为原料，制备大豆分离蛋白，并对不同温度干热处理的大豆分离蛋白的凝胶性能及其相关性能进行研究和表征。结果表明：大豆分离蛋白的凝胶强度随着干热处理温度的升高而增强，而凝胶弹性则成微弱的减弱趋势；荧光和紫外吸收光谱分析表明，乙醇洗豆粕经不同温度处理后制备的大豆分离蛋白，其生色基团所处微环境发生了变化，可溶性蛋白的表面疏水性增加，分子聚集程度增强；溶解度与浊度分析说明，适当的干热处理有利于增强大豆蛋白的溶解性能，但蛋白质分子聚集程度的增强导致其凝胶弹性减弱。
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| 关 键 词： | 大豆分离蛋白 凝胶性能 干热处理 |
Gel Properties of Soybean Protein Isolate Prepared from Alcohol-Washed Soybean Flakes Subjected to Dry Heat Treatment |
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| HUANG You-ru,CHEN Yi-yong,ZHU Dong-xing,ZHAO Yang,WANG Tan-yu.Gel Properties of Soybean Protein Isolate Prepared from Alcohol-Washed Soybean Flakes Subjected to Dry Heat Treatment[J].Food Science,2012,33(3):14-18. |
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| Authors: | HUANG You-ru CHEN Yi-yong ZHU Dong-xing ZHAO Yang WANG Tan-yu |
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| Affiliation: | School of Biological Science and Food Engineering, Changshu Institute of Technology, Changshu 215500, China |
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| Abstract: | Alcohol-washed soybean flakes were treated at different temperatures and used to prepare soybean protein isolates(SPIs).The gel properties and other related properties of SPIs from alcohol-washed soybean flakes were characterized.The gel strength of SPI increased with increasing dry heat treatment temperature,while the gel elasticity exhibited a somewhat downward trend.The fluorescence and UV-visible spectra showed that the microenvironment around the chromospheres changed after dry heat treatment.Meanwhile,the surface hydrophobicity of soluble proteins and the extent of molecular aggregation obviously increased.Proper dry heat treatment could increase the solubility of SPI but gradually reduce the gel elasticity as a result of enhanced molecular aggregation. |
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| Keywords: | soybean protein isolate gel property dry heat treatment |
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