大豆分离蛋白乳化性的研究  

Study on Emulsifying Properties of Soy Protein Isolate

作　　者：顾振宇[1] 江美都[1] 付道才 魏然 

机构地区：[1]杭州商学院食品科学与工程系,杭州310035

出　　处：《中国粮油学报》2000年第3期32-34,共3页Journal of the Chinese Cereals and Oils Association

摘　　要：采用蛋白质乳化容量电导法 ,对不同浓度、pH和酶水解条件下大豆分离蛋白乳化容量和乳化稳定性进行测定 ,结果表明 :大豆蛋白的乳化性在低浓度时随浓度上升而增加 ,浓度达到 6 %以后趋于稳定 ;等电点时 (pH4.5 ) ,乳化性最差 ,偏离等电点后尤其在偏碱性条件下 ,乳化性明显增加 ;酶水解后 ,乳化性变化较大 ,水解度 17%时 。A model was applied to evaluate the emulsifying capacity and stability of soy protein isolate (SPI).The effects of enzymatic hydrolysis on emulsifying properties of SPI were also investigated.The emulsifying capacity and stability of SPI increased with increasing SPI concentration,and became stable when SPI concentration was beyond 6%.When pH value reached 4.5,the isoelectric,point,the emulsifying properties were the worst,while were improved when pH was far from the isoelectric point especiall in alkaline.The top emulsifying capacity was obversed when DH value reached 17% with the enzymatic modification by papain.

关 键 词：大豆分离蛋白 乳化容量 乳化稳定性 

分 类 号：TS214.01[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.21[轻工技术与工程—食品科学与工程]