超声及干热美拉德反应对大豆分离蛋白功能特性的影响  

Effects of Ultrasound and Dry Heat Maillard Reaction on the Functional Properties of Soy Protein Isolate

作　　者：阮雁春 刘宁海 杨丹 王引兰 RUAN Yanchun;LIU Ninghai;YANG Dan;WANG Yinlan(College of Cuisine Science and Technology,Jiangsu College of Tourism,Yangzhou 225100,China;College of Tourism and Culinary Science,Yangzhou University,Yangzhou 225100,China)

机构地区：[1]江苏旅游职业学院烹饪科技学院,江苏扬州225100 [2]扬州大学旅游烹饪学院,江苏扬州225100

出　　处：《食品科技》2021年第3期225-231,共7页Food Science and Technology

基　　金：四川省哲学社会科学重点研究基地川菜发展研究中心2020年立项课题(CC20Z16)。

摘　　要：大豆分离蛋白(SPI)是一种十分重要的植物蛋白,工业化生产会导致SPI变性,但是目前改性对SPI功能特性的影响还缺乏系统的研究,因此通过分析超声波处理及干热美拉德反应改性方法对SPI溶解性、内源性荧光、表面疏水性、乳化性及乳化稳定性、发泡性及发泡稳定性的影响,为不同改性方法研发SPI产品提供参考。结果发现,超声波处理能够增加SPI的溶解度、表面疏水性、乳化性及发泡性,且增强了SPI内源性荧光强度、乳化稳定性及发泡稳定性;而干热美拉德反应相较于超声波处理更能够显著改变SPI的功能特性。Soy protein isolate (SPI) is a very important plant protein,but the industrial production will cause the denaturation of SPI.However,there is still a lack of systematic research on the influence of modification on SPI functional characteristics.Therefore,the influence of ultrasonic treatment and dry heat Maillard reaction modification method on properties of SPI such as solubility,endogenous fluorescence,surface hydrophobicity,emulsification and emulsion stability,and foaming and foaming stability was analyzed,to provide reference for the research and development of SPI products by different modification methods.It was found that ultrasonic treatment can increase the solubility,surface hydrophobicity,emulsification,and foaming properties of SPI.Moreover,it can enhance the endogenous fluorescence intensity,emulsification stability,and foaming stability of SPI.Compared with ultrasonic treatment,dry heat Maillard reaction can significantly change the functional characteristics of SPI,but the surface hydrophobicity was reduced.

关 键 词：大豆分离蛋白(SPI) 超声波处理 美拉德反应 改性 功能特性 

分 类 号：TS202.1[轻工技术与工程—食品科学]