米黑毛酶提高大豆分离蛋白泡沫稳定性的研究  

The Enhancement Effects of Mucor Miehei on the Foam Stability Properties of Soybean Protein Isolate

作　　者：陈卓[1] 侯俊杰[1] 杨晓泉[1] 

机构地区：[1]华南理工大学轻工与食品学院食物蛋白质工程研究中心,广州510640

出　　处：《中国粮油学报》2014年第3期52-56,共5页Journal of the Chinese Cereals and Oils Association

基　　金："十二五"国家科技支撑计划(2012BAD33B10-2;2012BAD34B04-2);国家自然科学基金(31130124)

摘　　要：通过测定不同水解pH条件、不同水解时间、不同搅打起泡pH条件下大豆分离蛋白（SPI）的泡沫稳定性，结合SDS-PAGE分析，水解度分析及蛋白分子表面疏水性分析，为利用米黑毛酶水解大豆分离蛋白制备高泡沫稳定性大豆蛋白制品提供一定的理论依据。显示结果表明：SPI经米黑毛酶在pH3．5处水解45-60min后，回调pH至5．0搅打起泡的泡沫稳定性最优；随水解时间增长，SPI的泡沫稳定性有不同程度提高。通过酶解作用，伴随SPI的蛋白分子量减小，蛋白分子表面疏水性增加，泡沫的稳定性显著提高。The foam stability properties of SPI were measured at different pH and different time in this study with the analysis on the SDS-PAGE, degree of hydrolysis and surface hydrophobicity, providing theoretical founda-tion for the SPI products with high foam stability prepared by Mucor miehei. The results showed that the sample with the best foam stability properties was hydrolysed by Mucor miehei at pH 3.5 for 45 ~ 60 min ; then it turned pH to 5.0. With the increase of time, the foam stability properties of SPI were improved at different degree. Through enzy-matic hydrolysis, the foam stability properties of SPI were molecule weights and the increase of surface hydrophobicity. enhanced substantially with the decrease of SPI protein

关 键 词：米黑毛酶 大豆分离蛋白 泡沫稳定性 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程]