大豆蛋白-壳聚糖共价复合物功能特性的研究  

FUNCTION PROPERTIES OF SOYBEAN PROTEIN-CHITOSAN COVALENT CONJUGATIONS

作　　者：郭兴凤[1] 王延青[1] 胡婷婷[1] 贾祥祥[1] 段素华[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《河南工业大学学报（自然科学版）》2011年第4期36-40,共5页Journal of Henan University of Technology：Natural Science Edition

摘　　要：对大豆蛋白-壳聚糖共价复合物的溶解性、乳化性、起泡性、热稳定性和抗氧化性等功能特性进行系统研究.研究结果表明:在等电点范围内,大豆蛋白-壳聚糖共价复合物的溶解性较大豆蛋白提高30%左右,起泡性和泡沫稳定性分别提高15%和8%左右;在测定的pH范围内,乳化性和乳化稳定性分别提高10%和8%左右;NaCl浓度0.5 mol/L时,其溶解性、乳化性和乳化稳定性均明显提高.In the paper,we systematically studied the function properties of soybean protein-chitosan covalent conjugations, such as solubility, emulsifying property, foamability, thermal stability and oxidation resistance. The results showed that,in the isoelectric point range,the solubility of the soybean protein-chitosan covalent conjugations was higher than that of the soybean protein were respectively improved by about 15% and 8%; in by about 30%, the foamability and the foam stability the testing pH range, the emulsifying property and the emulsifying stability were respectively improved by 10% and 8%; and the solubility, the emulsifying property and the emulsifying stability were all improved significantly when NaC1 concentration was 0.5 mol/L.

关 键 词：大豆蛋白 壳聚糖 大豆蛋白-壳聚糖共价复合物 功能特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]