羟自由基氧化对大豆分离蛋白理化和乳化特性的影响  

The influence of physicochemical and emulsifying properties induced by hydroxyl radical-stressed soybean protein isolate

作　　者：卢岩[1] 耿蕊[1] 孔保华[1] 刘骞[1] 韩建春[1,2] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]黑龙江省大豆技术开发研究中心,黑龙江哈尔滨150028

出　　处：《食品工业科技》2014年第23期63-67,72,共6页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划(863计划)项目(2013AA102208-2)

摘　　要：主要探讨了氧化对大豆分离蛋白理化和乳化特性的影响。实验采用羟基自由基氧化体系,在不同的H2O2浓度下(0.1、0.5、1、5、10、15mmol/L)对大豆分离蛋白氧化1h。测定氧化前后大豆分离蛋白的羰基含量、游离氨基含量、乳化活力、乳化稳定性、浊度、ζ电势以及粒径的变化趋势。研究结果表明,在氧化条件下,大豆分离蛋白的羰基含量显著增加(p<0.05),游离氨基含量先增加后降低(p<0.05);当H2O2浓度为5mmol/L,大豆分离蛋白的乳化活力和乳化稳定性较高,此时浊度最小且乳化液电势最大(p<0.05);同时,在过度氧化条件下,大豆分离蛋白的粒径显著减小(p<0.05)。上述结果表明,氧化能在一定程度上改变大豆分离蛋白的理化和乳化特性,而且适度氧化可以提高大豆分离蛋白的乳化特性。This study mainly investigated the changes of physical-chemistry and emulsifying properties induced by hydroxyl radical-stressed soybean protein isolate（SPI）.SPI was exposed to a hydroxyl radical-generating system （HRGS） under different H2O2 concentrations（0.1~15mmol/L）for ]h.The results revealed that the carbonyl content of SPI was significantly increased （ p 〈 0.05） and the free amino content obviously increased after the first down （p〈0.05）. When the H2O2 concentration was 5mmol/L, the SPI exhibited the higher emulsifying activity and emulsion stability, as well as the lowest turbidity and highest ζ - potential （ p 〈 0.05）.In addition, under the excessive oxidation conditions,the particle size of SPI was significantly reduced （p 〈 0.05）.The results showed that oxidation could be changed the physicochemical and emulsifying properties of SPI and moderate oxidation could improve the emulsifying properties of SPI.

关 键 词：大豆分离蛋白 羟基自由基 适度氧化 乳化特性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]