| 高压脉冲电场对大豆分离蛋白疏水性和巯基含量的影响 |
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| 引用本文： | 李迎秋,陈正行. 高压脉冲电场对大豆分离蛋白疏水性和巯基含量的影响[J]. 食品科学, 2006, 27(5): 40-43 |
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| 作者姓名： | 李迎秋 陈正行 |
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| 作者单位： | 江南大学食品学院； 山东轻工业学院 |
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| 摘 要： | 本文研究了高压脉冲电场对大豆分离蛋白疏水性和巯基含量的影响。结果表明:随着脉冲强度、脉冲宽度增大及脉冲处理时间的延长,大豆蛋白疏水性和巯基含量都增加。但当脉冲强度为40kV/cm、样品流速为40ml/min时,疏水性和巯基含量略有降低。说明高压脉冲电场对大豆分离蛋白的空间结构有一定的影响,脉冲强度、脉冲宽度愈大及脉冲处理的时间愈长,对蛋白的变性程度愈强。
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| 关 键 词： | 高压脉冲电场 大豆分离蛋白 疏水性 巯基含量 |
| 文章编号： | 1002-6630（2006）05-0040-04 |
| 收稿时间： | 2005-07-29 |
| 修稿时间： | 2005-07-29 |
Effects of High Power Pulsed Electric Field on Hydrophobicity and Sulfhydry Groups Content of Soybean Protein Isolated |
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| LI Ying-qiu,CHEN Zheng-xing. Effects of High Power Pulsed Electric Field on Hydrophobicity and Sulfhydry Groups Content of Soybean Protein Isolated[J]. Food Science, 2006, 27(5): 40-43 |
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| Authors: | LI Ying-qiu CHEN Zheng-xing |
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| Affiliation: | 1.School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China; 2.Shandong Insitute of Light Industry, Jinan 250100, China |
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| Abstract: | The effects of high power pulsed electric field on the hydrophobicity and sulfhydry groups content of soybean protein isolate were studied in this paper. The results indicated that both hydrophobicity and sulfhydry groups content of soybean protein isolate increase with the increment of the electric field intensity, pulse width and sample treatment time, while 40kV/cm of the electric field intensity, and 40ml/min of sample flow rate make them decrease a little. This demonstrated that high power pulsed electric field can affect the tridimensional structure of soybean protein isolate. The higher the electric field intensity, the pulse width and the sample treatment time, the higher the protein denature degree will be. |
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| Keywords: | high power pulsed electric field soybean protein isolated hydrophobicity sulfhydry groups content |
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