高压均质对大豆分离蛋白功能性质的影响

为了了解高压均质技术对大豆分离蛋白（SPI）功能性质的影响,采用不同的均质压力、均质次数和料液比对大豆分离蛋白溶液进行了高压均质处理,并分析处理前后SPI功能性质的变化.结果表明：高压均质可在一定程度上提高SPI的溶解性、乳化活性及其稳定性和起泡性及泡沫稳定性.均质压力在0～70 MPa的范围内升高时,SPI的溶解性、乳化稳定性、起泡性和泡沫稳定性得到了相应的改善,而乳化活性在压力为40 MPa时达到最高;均质次数由1次向3次增加时,SPI的乳化稳定性、起泡性及泡沫稳定性得到了提高,而溶解性和乳化活性则降低;均质物料料液比在1∶16～1∶8 （g∶mL）的范围内逐步增大时,SPI的各项功能性质均有不同程度的提高,并在料液比为1∶8时达到了最高值.

Effect of high pressure homogenization on functional properties of soy protein isolate

To understand the high pressure homogeneous technology on the properties of soy protein isolate （SPI）,the effect of pressure,high-pressure homogenization times and SPI concentration on SPI was studied,and the change of functional properties of SPI before and after processing was analyzed.Results showed that high pressure homogeneous can improve the SPI solubility,emulsifying stability,foaming ability and foam stability to a certain extent.When the homogenization pressure increased from 0-70 MPa,the solubility,emulsifying stability,foaming ability and foam stability of the SPI improved accordingly,and the emulsifying activity reached the maximum at 40 MPa.When the homogenization times increased from 1 to 3,the emulsifying stability,foaming ability and foam stability of SPI improved,but the solubility and emulsifying activity decreased.Increasing solid material concentration can improve the functional properties of SPI in varying degrees,and the property was the optimal at the solid-liquid ratio of 1∶8.