醇变性大豆蛋白在物理改性条件下的溶出行为和机理  

Dissolving Behavior and Mechanism of Alcohol Denatured Soy Proteins under Conditions of Physical Modifications

作　　者：华欲飞[1] 黄友如[1] 顾玉兴[1] 

机构地区：[1]江南大学食品学院

出　　处：《食品与发酵工业》2004年第8期125-129,共5页Food and Fermentation Industries

摘　　要：研究了超声波、高速剪切以及加热对醇变性大豆蛋白的溶出速率和溶出蛋白质分子质量分布的影响。常温下的溶出速率随时间延长而降低 ,超声波或高速剪切作用使溶出速率增加 ,其溶出物中的蛋白质主要以分子形式存在。加热至 90℃可以将溶出初速率明显提高 ,但随后很快降低 ;溶出物主要是分子质量较大的蛋白质聚集体。研究表明 ,超声波和高速剪切的增溶机理是增加醇变性大豆蛋白中可溶性蛋白质的扩散速率 ;加热增溶的机理是破坏分子间非共价键从而使不溶性蛋白转化为可溶性蛋白。Dissolving rate and the molecular weight distribution of were studied when the dissolved proteins of alcohol-denatured soy proteins they were subjected to ultrasonic, high-speed homogenization and thermal treatment respectively. The dissolving rate in ambient temperature decreased as the dissolving time was prolonged. Ultrasonic and high-speed homogenization increased the dissolving rate with the dissolved protein molecules being the major fraction. Heating to 90℃ was more effective in increasing initial dissolving rate but it decreased rapidly for continued heating. Higher molecular mass protein aggregates were found to be the major component. The results suggested that the dissolving-enhancing mechanism for ultrasonic and homogenization was due to the increase of diffusion of the soluble proteins while that for thermal treatment it was due to the disruption of non-covalent bonding and thus converting the insoluble proteins into the soluble proteins.

关 键 词：溶出速率 行为 变性 蛋白质聚集 分子形式 超声波 增加 大豆蛋白 物理改性 增溶 

分 类 号：TQ936[化学工程]