超声波对大豆分离蛋白物理改性的研究

研究了超声循环处理对大豆分离蛋白的乳化性、起泡性和表面疏水性的影响。结果表明，当处理1600mL浓度为1％大豆分离蛋白溶液时，与未经超声处理的蛋白相比，超声功率320W，超声时间15min，乳化能力提高了17％，乳化稳定性提高了49％；在超声时间15min、超声功率为960W、800W时，大豆分离蛋白的起泡能力和起泡稳定性分别达到最大，比未经超声处理的蛋白分别提高了70％和7％；当超声功率640W时，大豆分离蛋白的疏水性达到最大，与未经超声处理相比提高了39％。

Physical modification of soy protein isolate by ultrasound

In order to improve the functional properties of soy protein isolate, the effect of cycle ultrasound treatment on emulsification properties, foaming properties and the surface hydrophobicity were studied in this paper. The results showed that the emulsification capability and emulsification stability of 1% soy protein isolate solution (1600ml) could be increased by 17% and 49% when ultrasound power was 320W and time was 15min, respectively, compared with those without treatment. Foaming capability and foaming stability were greatly improved when ultrasound power were 960W and 800W, which were increased by 70% and 7% compared with those without treatment, respectively. The surface hydrophobicity of soy protein isolate was increased by 39% when ultrasound power was 640W compared with that without ultrasound treatment.