超声-烷基化对大豆分离蛋白乳化稳定性的影响  

Effect of Ultrasonic and Alkylation Method on Emulsifying Stability of Soybean Protein Isolate

作　　者：宋旸[1] 朱秀清[2] 吴海波[2] 许慧[2] 赵彩红[1] 郝建敏[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]国家大豆工程技术研究中心,哈尔滨150030

出　　处：《中国食品学报》2016年第7期184-191,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2012BAD34B04);黑龙江省科技攻关项目(GC13B208)

摘　　要：采用超声联合烷基化处理大豆分离蛋白,研究其对大豆分离蛋白乳化稳定性的影响。经红外表征改性的大豆分离蛋白,采用超声联合烷基化处理后发生了烷基化反应。以乳化稳定性为监控指标,通过单因素试验研究超声功率、超声时间、底物含量、还原剂添加量、烷基化反应时间对大豆分离蛋白乳化稳定性的影响;运用响应面法优化超声-烷基化改性大豆分离蛋白的最佳工艺条件,结果表明:在超声功率468.61 W、超声时间6.10min、底物含量1%、还原剂添加量0.16%时,改性大豆分离蛋白乳化稳定性最高。与仅超声、烷基化改性的大豆分离蛋白相比,乳化稳定性分别提高了97%和24%;与未改性的大豆分离蛋白相比,乳化稳定性提高了210%。Ultrasonic processing and alkylation were used to modify the protein, improved the emulsifying stability of soybean protein isolate（SPI）. The modified product was analyzed by FTIR indicating the alkylation reaction. The effect of ultrasonic power, ultrasonic time, substrate concentration, reducing agent amount, alkylation reaction time on the emulsifying stability of modified soybean protein isolated were studied by single factor experiments. Through the response surface methodology, the optimal process conditions were confirmed. The emulsifying stability of the modified soybean protein isolated reached the highest at the time of ultrasonic power 468.61, ultrasonic time 6.10 min, substrate concentration 1%and reducing agent amount 0.16%. Comparing to those raw SPI, the emulsion stability prepared had improved 210%.

关 键 词：大豆分离蛋白 超声波处理 烷基化 乳化稳定性 响应面法 

分 类 号：TS201.2[轻工技术与工程—食品科学]