脱脂豆粕中不同脂肪氧合酶活力对大豆分离蛋白凝胶性质的影响  

Effect of Different Lipoxygenase Activity in Defatted Soybean Meal on Gel Propertys of Soybean Protein Isolate

作　　者：王洪晶[1] 华欲飞 鄢全 

机构地区：[1]食品科学与安全教育部重点实验室江南大学食品学院,无锡214036

出　　处：《中国粮油学报》2006年第5期58-62,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：通过加热处理低温脱脂豆粕,研究了豆粕中脂肪氧合酶的热失活动力学,并以此制备不同酶活的脱脂豆粕,分别提取分离蛋白。考察了不同分离蛋白的凝胶性质,并从蛋白溶液浊度、NSI值和碱溶上清液的分子量分布角度探讨了不同脂肪氧合酶活力对上述蛋白功能性质的影响。发现随豆粕中酶活力降低,所得分离蛋白的功能性质得到提高。The kinetics of thermal inactivation of lipoxygenase in defatted soybean meal was researched. The defatted soybean meals with different enzyme activity were made hereby and soybean protein isolate （SPI） were extracted from these meals. The gel properties of these SPI were researched, and the turbidity of SPI solution, NSI value and molecule distribution of SPI extract solution were also discussed to relate with the lipoxygenase activity of SPI. The result shows that the function properties of SPI are improved with the activity decline of lipoxygenase in the defatted soybean meal.

关 键 词：脂肪氧合酶 灭酶 大豆分离蛋白 凝胶性质 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]