过氧自由基氧化对大豆蛋白功能性质影响  

Effect of oxidative modification by peroxyl radical on functional properties of soy protein

作　　者：蔡勇建[1] 吴晓娟 吴伟[1] 林亲录[1] 李彤[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,稻谷及副产物深加工国家工程实验室,湖南长沙410004 [2]湖南粮食集团有限责任公司,湖南长沙410201

出　　处：《粮食与油脂》2013年第8期13-16,共4页Cereals & Oils

基　　金：湖南省科技计划项目(2012WK3004);中南林业科技大学青年基金项目(QJ2011031B)

摘　　要：采用2,2'–盐酸脒基丙烷(AAPH)在有氧条件下热分解产生过氧自由基,代表脂肪氧合酶诱导多不饱和脂肪酸脂质过氧化反应过程中产生脂质自由基,研究过氧自由基氧化对大豆蛋白功能性质影响。研究发现,随AAPH添加浓度升高,大豆蛋白羰基含量、持水性和持油性增加,大豆蛋白溶解性下降。随大豆蛋白氧化程度增加,大豆蛋白乳化性、乳化稳定性、起泡能力和起泡稳定性呈现先上升、后下降趋势;且当AAPH浓度达5 mmol/L时,大豆蛋白乳化性、乳化稳定性、起泡能力和起泡稳定性达到最大值。Peroxyl radical derived from thermal decomposition of 2,2＇-azobis （ 2-amidinopropane ） dihydroehloride （ AAPH ） under aerobic condition was selected as representatives of lipoxygenase-mediated lipid peroxidation derived free radicals in the paper, and effect of oxidative modification by peroxyl radical on functional properties of soy protein was studied. The results indicated that as concentration of AAPH increased, protein carbonyl content, water holding capacity, and oil holding capacity of soy protein increased, solubility of soy protein gradually decreased. As extent of soy protein oxidation increased, emulsifying activity, emulsifying stability, foaming stability, and foaming activity of soy protein first increased, and then decreased. When concentration of AAPH was 5 mmol/L, emulsifying activity, emulsifying stability, foaming activity, and foaming stability of soy protein reached maximum value.

关 键 词：大豆蛋白 过氧自由基 蛋白氧化 

分 类 号：TS201.21[轻工技术与工程—食品科学]