热处理对大豆球蛋白乳化性的影响  

Influence of heat treatment on soy protein emulsibility

作　　者：王中江[1] 王妍[1] 张雅娜[1] 王欢[1] 王辰[1] 李杨[1] 江连洲[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2013年第16期154-156,173,共4页Science and Technology of Food Industry

基　　金：中国博士后科学基金

摘　　要：分离纯化出7S、11S、SPI球蛋白,采用热处理三种球蛋白,考察热变性对蛋白乳化性及蛋白形成乳液的稳定性影响。结果表明,90℃热处理5min后SPI的乳化性达到最高,而在此变性条件下其组分7S的乳化性明显降低,11S的乳化性升高;热变性后SPI形成的乳液稳定性增强,7S乳液稳定性降低,11S乳液稳定性升高;热处理使蛋白发生不同程度变性,导致蛋白结构发生变化,蛋白乳化性改变,进而影响乳液性质。Soy protein isolate and its major components （7S,11S globulin ） were separated and purified from soybean in the experiments. The protein were heated in order to evaluate the effect of protein denaturation on stability,activity index of protein stabilised-emulsion. The EAI and ESI of SPI and 11S increased and the EAI and ESI of 7S decreased after 95℃ for 5min. Protein was denaturated in different degree after heating,lead to protein structure changed and protein emulsification changed,affecting the emulsion properties.

关 键 词：大豆分离蛋白 电泳 乳状液 乳化性 粒径 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]