SPI热变性后SH基含量变化与其酶解关系研究  

Study on relationship between the changes of SH group content and the enzymatic hydrolysis of thermal-denatured SPI

作　　者：王永江[1] 刘通讯[1] 李媛[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广州510641

出　　处：《食品工业科技》2005年第1期86-88,共3页Science and Technology of Food Industry

基　　金：广东省自然科学基金项目(031348)广东省农业重大攻关项目(A20302)

摘　　要：通过正交实验研究亚硫酸钠和热变性对SPI分散体系的 预处理时,亚硫酸钠浓度、热处理温度及处理时间这三个 因素对SPI水解的影响程度,以-SH含量变化为SPI变 性展开后聚集程度的指标,以游离氨基酸和TCA可溶性 氮得率为酶解程度指标,结果表明,在一定的实验条件 下,TCA可溶性氮与-SH基含量呈线性关系。ln this article, an orthogonal test was designed to study the effects of Na2SO3 concentration, heating temperature and the heating time on the enzymatic hydrolysis of Soy Protein Isolate (SPI). A linear relationship between the degree of thermal denaturation that was measured by free thiol group (-SH group) and the degree of hydrolysis that was determined either by free amino acids or by TCA-soluble nitrogen.

关 键 词：SH 关系研究 钠浓度 含量变化 可溶性 TCA 程度 酶解 得率 热变性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程] R684.3[轻工技术与工程—食品科学与工程]