| 抗坏血酸对大豆分离蛋白酶解产物功能特性影响研究 |
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| 引用本文： | 黄行健,潘思轶,王可兴. 抗坏血酸对大豆分离蛋白酶解产物功能特性影响研究[J]. 中国粮油学报, 2006, 21(4): 64-67 |
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| 作者姓名： | 黄行健 潘思轶 王可兴 |
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| 作者单位： | 华中农业大学食品科技学院,农业部食品安全评价重点开放实验室,武汉,430070 |
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| 基金项目： | 湖北省新世纪高层次人才工程项目 |
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| 摘 要： | 采用木瓜蛋白酶水解不同浓度的大豆分离蛋白,研究了抗坏血酸对较低水解度（DH为3.7%）和较高水解度（DH为8.9%）酶解产物黏度、发泡性、发泡稳定性、乳化性和乳化稳定性的影响.结果表明：在水解度为3.7%的、浓度为7%的大豆分离蛋白酶解液中添加0.3%抗坏血酸,体系的黏度最大、乳化性最强、乳化稳定性最高;在水解度为8.9%的、浓度为3%的大豆分离蛋白酶解液中添加0.3%抗坏血酸,体系的发泡性最大;在水解度为3.7%的、浓度为7%的大豆分离蛋白酶解液中添加0.5%抗坏血酸,体系的泡沫体积比最大.
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| 关 键 词： | 抗坏血酸 大豆分离蛋白 酶解产物 功能特性 |
| 收稿时间： | 2005-08-31 |
| 修稿时间： | 2005-08-31 |
Ascorbic Acid Modifying Physical and Chemical Properties of SPI Hydrolysate by Papain |
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| Huang Xingjian,Pan Siyi,Wang Kexing. Ascorbic Acid Modifying Physical and Chemical Properties of SPI Hydrolysate by Papain[J]. Journal of the Chinese Cereals and Oils Association, 2006, 21(4): 64-67 |
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| Authors: | Huang Xingjian Pan Siyi Wang Kexing |
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| Affiliation: | College of Science and Technology, Huazhong Agricultural University ; Key Laboratory of Food safety evaluation of Ministry of Agriculture of PRC, Wuhan 430070 |
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| Abstract: | Viscosity,foam volume,foam stability,emulsifying properties and emulsifying stability of hydrolysates of soy protein isolate(SPI) hydrolyzed by papain with low hydrolysis degree(DH) of 3.7% and high DH of(8.9%) respectively were evaluated.The top viscosity,emulsifying properties and emulsifying stability of the hydrolysate is obtained when 0.3% ascorbic acid is added into the hydrolysate of 7% SPI emulsion with DH 3.7%.The foam stability is highest when 0.3% ascorbic acid is added into the hydrolysate of 3% SPI emulsion with DH 8.9%.The largest foam volume is recorded when 0.5% ascorbic acid is added into the hydrolysate of 7% SPI emulsion with DH 3.7%. |
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| Keywords: | ascorbic acid soy protein isolate(SPI) enzymatic hydrolysate properties |
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