高压微射流对长期贮藏大豆蛋白功能特性的影响

在常温密闭的贮藏条件下,大豆分离蛋白(SPI)功能特性随贮藏时间的延长而逐渐下降.高压微射流纳米均质可改善长期贮藏SPI的功能特性,结果显示:将SPI溶液在30、60、90和120MPa压力下,分别通过1次、2次和3次微射流均质后,可溶性蛋白含量随压力增加而增大,随均质次数增加而下降.SPI分别经过0、120、240和360 d贮藏后,可溶性蛋白含量随贮藏时间延长而下降,但通过120 MPa的2次微射流处理,SPI可溶性蛋白含量得到显著提高.在不同pH条件下,SPI的乳化活性也随贮藏时间延长而下降,经过微射流处理后乳化活性和乳化稳定性显著提高.SPI的起泡性随贮藏时间延长而下降,微射流处理后起泡性和起泡稳定性也显著提高.贮藏360dSPI的热凝胶弹性模量从处理前的563Pa上升到2527Pa.

Effects of microfluidization on functional properties of soybean protein at long-term storage

In the storage conditions as room temperature and obturation for soy protein isolated (SPI). SPI functional properties gradually decreased with the extension of storage time. Microfluidization can improve SPI functional properties after long-term storage. The results showed that SPI soluble protein content decreased with increase number of microfluidization under 3 times, while it is increased with increase pressure at 30, 60, 90 and 120 MPa, respectively. The soluble protein content decreased with increase storage time of 0,120,240 and 360 days. SPI soluble protein content has been significantly improved by microfluidization of 120 MPa and 2 times. SPI emulsification is also significantly decreased with the storage time in different pH. Emulsifying activity and emulsion stability have been significantly improved by microfluidization. SPI foaming significantly decreased with prolonged storage time. Foaming and foaming stability have been significantly improved by microfluidization. Elastic modulus of 360 days SPI thermal gelation significantly increased from 563 Pa to 2527 Pa by microfluidization.