超高压对风味蛋白酶酶解大豆分离蛋白中P34免疫活性的影响  

Effect of Ultra-High Pressure on Allergenicity of Soybean Protein P34 and Functional Properties of Soybean Protein Isolate

作　　者：郑环宇[1,2,3] 邵红梅[2] 赵丹丹[2] 白小娟[2] 朱秀清[1,2,3] 韩建春[1,2,3] 刘天一[2] 

机构地区：[1]东北农业大学国家大豆工程技术研究中心,黑龙江哈尔滨150028 [2]东北农业大学食品学院,黑龙江哈尔滨150030 [3]黑龙江省大豆技术开发研究中心,黑龙江哈尔滨150030

出　　处：《食品科学》2015年第13期95-100,共6页Food Science

基　　金：国家高技术研究发展计划(863计划)项目(2013AA102208);"十二五"国家科技支撑计划项目(2012BAD34B04)

摘　　要：研究超高压对风味蛋白酶处理大豆分离蛋白(soybean protein isolate,SPI)中致敏原P34免疫活性的影响。并对脱敏后的SPI功能特性进行了研究。结果表明:超高压处理对风味蛋白酶消除SPI中致敏原P34具有促进作用,将消除P34致敏性的酶解时间由120 min缩短到了60 min。超高压联合风味蛋白酶酶解脱敏的SPI溶解性、黏度、保水性、吸油性、乳化性和乳化稳定性、起泡性和泡沫稳定性都比单纯酶酶解的SPI明显提高。The effect of ultra-high pressure（UHP） combined with enzymatic hydrolysis on the allergenicity of P34 in soybean protein isolate（SPI） and the functional properties of desensitized SPI was studied.The results showed that ultra-high pressure could accelerate the hydrolysis process to eliminate the immune activity of soybean protein P34 using flavourzyme and improve the hydrolysis efficiency by 50%.The solubility,viscosity,emulsification,water-holding capacity,oil-absorbing capacity,emulsion stability,foaming capacity and foam stability of SPI subjected to the combined treatment of ultra-high pressure and hydrolysis were improved obviously when compared with the latter alone.

关 键 词：大豆 致敏蛋白 P34 超高压 酶解 

分 类 号：TQ936.2[化学工程]