大豆蛋白动态超高压微射流均质中机械力化学效应  

Mechano-Chemical Effects in the Process of Soybean Protein Ultra High-Pressure Microfluidization

作　　者：涂宗财[1] 汪菁琴[1] 李金林[1] 刘成梅[1] 阮榕生[1] 李雪婷[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室,南昌330047

出　　处：《高等学校化学学报》2007年第11期2225-2228,共4页Chemical Journal of Chinese Universities

基　　金：国家自然科学基金(批准号:20666004);教育部长江学者和创新团队发展计划(批准号:IRT0540)资助

摘　　要：以大豆蛋白为对象,研究大豆蛋白在动态超高压均质过程中存在的机械力化学效应,同时探究机械力化学效应对大豆蛋白热稳定性的影响.结果表明,在动态超高压微射流均质的机械力作用下,蛋白颗粒粒度变小,粒度分布范围变窄,蛋白内部的二硫键和疏水基团被破坏,致使巯基和疏水基团暴露,并随着工作压力的增大破坏作用力增强.同时经过机械力化学效应改性的大豆蛋白热稳定性增强,并随着工作压力的增加改善效果增强.The mechano-chemical effects refer to the physical, chemical and structure changes of substancees caused by mechanical effect . The protein＇s mechano-chemical effects in the process of ultra high-pressure microfluidization, and the effects of mechano-chemical to thermal stability of soybean protein were studied in this paper. The results show that the particle size of soy bean protein decreased and the distribution sharpened, and disulfide linkage and drainage groups were brokendown, thermal stability increased after ultra faigh-pressure microfluidization. With the pressure of homogenization increasing, the effects became more obvious.

关 键 词：机械力化学效应 动态超高压微射流均质 大豆蛋白 热稳定性 

分 类 号：O631.11[理学—高分子化学] F407.82[理学—化学]