大豆蛋白粉的碱改性研究  

Modification of soybean protein powder by alkali

作　　者：张娜[1] 俞马宏[1] 

机构地区：[1]南京理工大学化工学院,南京210094

出　　处：《中国油脂》2014年第4期38-41,共4页China Oils and Fats

摘　　要：用碱液对大豆蛋白粉改性,研究了加碱量、温度及时间对碱改性大豆蛋白液黏度的影响,并通过X射线衍射和红外光谱等表征手段考察了碱改性大豆蛋白粉的结晶性及蛋白质二级结构。结果表明,在加碱量4%(以大豆蛋白粉质量计)、温度60℃、时间0.5 h时,改性大豆蛋白液的黏度最大,改性大豆蛋白粉的结晶性遭到破坏,蛋白质二级结构中无规卷曲含量达到最大值。Soybean protein powder was modified by alkali, and the influences of alkali dosage, temperature and time on the viscosity of modified soybean protein solution were studied. The crystallinity and protein secondary structure of the modified soybean protein powder were characterized by XRD and IR spectrum respectively. The results showed that the viscosity of the modified soybean protein solution was the lar- gest, the crystallinity of the modified soybean protein powder was destroyed, and the random coil content of protein secondary structure reached the highest when alkali dosage was 4% （ based on the mass of soy- bean protein powder） , temperature was 60 ℃ and time was 0.5 h.

关 键 词：大豆蛋白粉 碱改性 黏度 结晶性 蛋白质二级结构 

分 类 号：TQ936[化学工程]