酱油渣中蛋白的乳化特性研究  

Study on the analysis of emulsifying properties of protein in soy sauce residue

作　　者：张兴茂[1] 吴晖[1] 赖富饶[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2012年第7期67-70,共4页Science and Technology of Food Industry

基　　金：教育部新世纪优秀人才支持计划资助项目(NCET-06-0746)

摘　　要：对比分析了酱油渣中蛋白(SRP)、糖基化大豆分离蛋白(GSP)和大豆分离蛋白(SPI)的ξ-电位、疏水性以及乳化活性和乳化稳定性。发现SRP的总糖和蛋白含量比为1∶1.4,其中含有大量的糖蛋白;SRP疏水性是SPI的2.5倍。SRP等电点接近pH=3.5,在酸性环境下溶解性较好。在酸性、高盐环境下SRP乳化能力高于GSP和SPI,在pH=5时,SRP的乳化活性(EAI)是SPI的8.1倍,在NaCl浓度为0.3mol/L时,SRP的EAI是SPI的1.77倍。The ξ-potential,hydrophobicity,emulsifying activity（EAI）and emulsion stability（ES）of soy sauce residue protein（SRP）,glycosylated soy protein isolate（GSP）and soy protein isolate（SPI）were analyzed.Results suggested that the fraction ratio of sugar and protein in SRP was 1∶1.4 and there was huge mount of glycoprotein in it.The hydrophobicity of SRP was 2.5 times of that of SPI.The isoelectric point of SRP was approximately pH=3.5 and the solubility of SRP under acidic environment was reasonable.SRP＇s emulsibility was much higher than that of GSP and SPI in acid and high salt environment.SRP had EAI values up to 8.1 and 1.77 times of SPI under pH 5 and 0.3mol/L NaCl environment,respectively.

关 键 词：酱油渣 蛋白 乳化性 疏水性 

分 类 号：TS201.7[轻工技术与工程—食品科学]