高压脉冲电场对大豆分离蛋白功能性质的影响  

Effect of high intensity pulsed electric field on the functional properties of protein isolated from soybean

作　　者：李迎秋[1] 陈正行[1] 

机构地区：[1]江南大学食品学院教育部食品科学与安全重点实验室

出　　处：《农业工程学报》2006年第8期194-198,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家自然科学基金项目(20436020/B0608)

摘　　要：该文研究了高压脉冲电场对大豆分离蛋白功能性质的影响。结果表明:随着脉冲强度和脉冲处理时间的延长,大豆分离蛋白的溶解度、乳化性、起泡性及疏水性都增加。当脉冲强度或处理时间大于35 kV/cm或432μs(溶解度)、30 kV/cm或144μs(乳化性)、35 kV/cm或432μs(起泡性)及30 kV/cm或288μs(疏水性)时,由于蛋白质分子变性程度增加,分子发生聚集,功能性质反而下降。Effects of high intensity pulsed electric field （PEF） on the functional properties of soybean protein isolate （SPI） were studied. Results show that solubility, emulsibility, foaming capacity and hydrophobicity of soybean protein isolate increase with the increase of the pulsed electric field intensity and the prolongation of treatment time. When the pulsed electric field intensity or treatment time is more than 40 kV/cm or 432 μs （solubility）, 30 kV/cm or 144 μs（emulsibility）, 35 kV/cm or 432 9s（foaming capacity） and 30 kV/cm or 288 9s （hydrophobicity）, the degree of denaturation of the soybean protein isolate increases. Functional properties （solubility, emulsibility, foaming capacity and hydrophobicity） of soybean protein isolate decrease due to the aggregation of soybean protein isolate.

关 键 词：高压脉冲电场 大豆分离蛋白 功能性质 溶解度 乳化性 起泡性 疏水性 

分 类 号：TS201.2[轻工技术与工程—食品科学]