几种表面活性剂对大豆分离蛋白理化特性的影响  

The Effect of Several Surfactants on Physicochemical Properties of Soy Protein Isolates

作　　者：古扎努尔.艾斯卡尔 余钰骢[1,2] 应铁进[1,2] 

机构地区：[1]浙江大学食品科学与营养系 [2]浙江大学馥莉食品研究院,杭州310058

出　　处：《中国食品学报》2014年第8期131-136,共6页Journal of Chinese Institute Of Food Science and Technology

摘　　要：本文研究不同类型表面活性剂(阴离子型、非离子型、两性)及其组合对改善大豆分离蛋白溶解性的效果及其机制。结果显示,蔗糖脂肪酸酯HLB15(SE15)、单硬脂酸甘油酯(GMS)、卵磷脂(LEC)和蔗糖脂肪酸酯-单硬脂酸甘油酯(SE15-GMS)对改善大豆分离蛋白的溶解性有显著效果,最佳添加量分别为0.5%,1%,0.05%和1%。本文还测定了这些表面活性剂对大豆分离蛋白溶液表面张力和流变学特性的影响,发现非离子型表面活性剂及其组合(即SE15、GMS、GMS-SE15)能提高SPI的溶解性、黏度,同时降低其表面张力。此时溶解性与黏度呈正相关关系,与表面张力呈负相关关系。两性表面活性剂LEC可有效降低大豆分离蛋白的表面张力,提高溶解性,降低黏度。Effects and mechanisms of different types of surfactants and their combinations on the solubility of soy protein isolates （SPI） were investigated in this study. The results showed that Sucrose Fatty Acid Esters HLB15（SE15）, Glyceryl Monostearate （GMS）, SE15-GMS combinationand Lecithin （LEC） significantly improved SPI solubility and the optimum concentrations were 0.5%, 1%, 0.05% and 1% respectively. The effects of different surfactants on surface ten- sion and rheological characteristics of SPI were also determined. The results indicated that nonionic surfactants and com- binations （SE15, GMS and GMS-SE15） increased viscosity of SPI a^ad reduced surface tension. Here, solubility had a positive correlation, viscosity had a negative correlation with surface tension. Amphoteric surfactants LEC effectively re- duced the surface tension, but in contrast reduced the viscosity of the soy protein isolate.

关 键 词：大豆分离蛋白 表面活性剂 溶解性 表面张力 流变学特质 

分 类 号：TS201.2[轻工技术与工程—食品科学]