冷冻大豆分离蛋白凝胶的功能性分析  

Functional properties analysis of the frozen soybean protein isolate gel

作　　者：姚美伊[1] 郭顺堂[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2012年第18期99-102,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划(2012BAD34B04)

摘　　要：为明确冷冻后SPI凝胶的功能性变化,分析了SPI凝胶在冷冻前后的质构特性、可溶性蛋白含量及成分、扫描电镜的图像等指标。研究发现:SPI的凝胶在冷冻后硬度增加,弹力、持水率、可溶蛋白含量降低;SDS-PAGE电泳结果表明冷冻后凝胶可溶蛋白部分γ亚基消失、A亚基增多;扫描电镜分析结果显示,冷冻后水分聚集凝结成较大冰晶,凝胶由致密的结构变成多孔的网状结构。The texture,soluble protein content and constitution,and microstructure of SPI gel with or without freezing were analyzed.The results showed that the hardness of frozen SPI gel increased,while elasticity,water binding capacity,soluble protein content decreased.SDS-PAGE showed that after frozen treatment,γ subunit disappeared and A subunit increased.The result of SEM showed that water in the gel congealed and grew into bigger ice crystals,which made the tight structures turned into net structure full of holes.

关 键 词：大豆分离蛋白 变性 

分 类 号：TS201.1[轻工技术与工程—食品科学]