水热磷酸化改性大豆浓缩蛋白乳化性质的研究  

Effect of Hydrothermal Phosphorylation on the Emulsifying Property of SPC

作　　者：胡磊[1] 杨晓泉[1] 尹寿伟[1] 郭健[1] 王金梅[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：《现代食品科技》2013年第3期472-475,548,共5页Modern Food Science and Technology

基　　金：国家"十二五"科技支撑计划项目(2012BAD33B10-2;2012BAD34B04-2)

摘　　要：采用水热磷酸化处理修饰大豆浓缩蛋（SoybeanProteinConcentrate，SPC），主要研究在SPC中添加不同浓度的三聚磷酸钠（SodiumTripolyphosphate，STTP）经水热处理改性后，SPC的磷酸化程度、乳化性质的变化。通过水热处理过程中向SPC添加0．1％～3％的STTP制备出不同磷酸化程度的磷酸化改性大豆浓缩蛋白（简称0．1％～3％P-HSPC）；同时研究了改性前后SPC乳液乳析率、粒度分布的变化。结果表明：其中添加0．3％、0．5％、0．7％的STTP所得改性蛋白的磷酸化程度分别为0．226％、0．253％、0．28％，其磷酸化程度高于其他STTP浓度制得的踟胜磷酸化蛋白；并且改性后的SPC乳化性质有明显改善。Soybean protein concentrate （SPC） was hydrothermal phosphorylated to various addition of sodium tripolyphosphate （STTP）, the phosphorus content and emulsifying property of the phosphorylated SPC were havestigated. Different phosphorus degree ofphosphorylated SPC （0.1% -3% P-HSPC） was prepared by adding 0.1% -3% of STTP through the hydrothermal treatment. Creaming index, particle size distribution of pre- modification and post-modification SPC are also investigated.The results indicated that the phosphorus content of SPC was 0.226%, 0.253%, and 0.28%, in corresponding to the addition of STTP of 0.3%, 0.5%, and 0.7%, respectively. Their phosphorus degree were higher than other phosphorylated protein obtained from other STTP concentration. And the emulsifying property of SPC with hydrothermal phosphorylation had significantly improved.

关 键 词：水热磷酸化 大豆浓缩蛋白 乳化性质 

分 类 号：TS201.21[轻工技术与工程—食品科学]