改性醇法大豆浓缩蛋白结构与功能性的相关性分析  

Correlation between structure and functional properties of modified alcohol leaching soybean protein concentrate

作　　者：樊永华[1] 

机构地区：[1]永城职业学院食品化工系,河南永城476600

出　　处：《中国油脂》2016年第7期29-32,共4页China Oils and Fats

摘　　要：大豆蛋白的结构与功能性之间具有一定的相关性,通过结构可以预测大豆蛋白的功能性,而知道功能性亦可了解它的某些组成和结构特征。主要对氨处理醇法大豆浓缩蛋白(ALSPC)的结构和功能性之间进行了相关性分析。分析结果显示:表面疏水性与溶解性、乳化性呈极显著的线性正相关,而与凝胶性相关性不显著;游离巯基、二硫键与溶解性呈极显著的线性负相关,与凝胶性的相关性不显著;游离巯基与乳化性呈极显著的线性负相关,二硫键与乳化性呈显著的线性负相关。Structure of soybean protein has certain correlation with its functional properties, the functional properties of soybean protein can be predicted through structure, and its some composition and structure characteristics also can be understood through functional properties. The correlation between structure and functional properties of ammonia treated alcohol leaching soybean protein concentrate was mainly analyzed. The results showed that the surface hydrophobicity had extremely significant linear positive correlation with solubility and emulsifying ability, while it had no significant correlation with gelatin; free sulfhydryl and disulfide bond had extremely significant linear negative correlation with solubility, while it had no significant correlation with gelatin. Free sulfhydryl had extremely significant linear negative corre- lation with emulsifying ability, and disulfide bond had significant linear negative correlation with emulsif- ying ability.

关 键 词：醇法大豆浓缩蛋白 功能性 结构表征 相关性分析 

分 类 号：TS201.21[轻工技术与工程—食品科学]