商用大豆分离蛋白乳化活性的优化  

Optimization of emulsifying active index of commercial soy protein isolates

作　　者：黄行健[1] 高丽[2] 章肇敏 黎扬帆 徐晓云[1] 王可兴[1] 潘思轶[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]华中农业大学楚天学院,食品与生物科技学院,湖北武汉430205 [3]江西金源农业开发有限公司,江西宜春336100

出　　处：《食品工业科技》2013年第23期156-159,163,共5页Science and Technology of Food Industry

基　　金："863"项目(2013AA102206);国家大学生创新基金(1210504031)

摘　　要：首先对三种商用大豆分离蛋白粉的溶解性、氮溶解指数和二级结构进行了比较,选择大豆分离蛋白(样品1)作为后续优化实验的供试蛋白。采用Box-Behnken响应面法研究具有优良乳化活性的大豆蛋白水解产物的生产工艺参数。以胰蛋白酶、反应温度、反应时间和反应pH为影响因子,乳化活性为响应值,确定最优生产工艺条件为:胰蛋白酶添加量为2.72%,反应温度为40℃,反应时间为4.12h,反应pH为8.85时,大豆分离蛋白水解产物的最大乳化活性为22.57m2/g。First, compared the solubility, nitrogen solubility index and secondary structure of three commercial soy protein isolates,and employed the soy protein isolate marked sample 1 as selected protein of future research on optimization.Based on Box-Behnken response surface method, the amount of trypsin, reaction temperature, reaction time and reaction pH were chosen as influencing factors and emulsifying active index was selected as response value.The optimum conditions were as follows：the amount of trypsin was 2.72%, reaction temperature was 40℃, reaction time was 4.12h and reaction pH was 8.85.The optimal emulsifying active index was 22.57m^2/g.

关 键 词：大豆分离蛋白 乳化活性 溶解性 氮溶解指数 二级结构 

分 类 号：TS201.21[轻工技术与工程—食品科学]