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投稿时间：2016-03-17
投稿时间：2016-03-17
中文摘要: 主要探讨超高压均质处理对大豆分离蛋白乳化特性的影响。 将大豆分离蛋白 10 %的水溶液经 60、80、100、 120 MPa 高压均质处理，与原大豆分离蛋白作对比进行研究。测定处理前后大豆分离蛋白的乳化性和乳化稳定性、ζ 电势、粒径分布以及蛋白聚物变化趋势。研究表明，经过高压均质处理的大豆分离蛋白的乳化性显著提高（p<0.05）； 乳化稳定性显著下降（p<0.05）；ζ 电势随着处理压力的增加逐渐减小后增加，可以推测内部疏水基团的暴露；粒径分 布发生显著的后移，表明高压均质处理导致大豆分离蛋白聚集程度不断加剧；同时，SDS-PAGE 凝胶电泳表明，大豆 分离蛋白产生了共价聚集。上述结果表明，超高压均质处理能在一定程度上改善大豆分离蛋白的乳化性质。
Abstract:The objective of this study was to investigate the effect of Ultra high pressure homogenization（UH－ PH） on emulsifying properties of isolated soy proteins （SPI）. 10 % SPI solution which were prepared by UHPH at 60，80，100，120 MPa was compared with the base SPI （untreated）. The EAI and ESI， ζ-potential， particle size distributions and the changes of protein aggregation were investigated. The results revealed that the EAI was increased significantly（p<0.05）； the ESI was significantly decreased（p<0.05）. The ζ-potential decreased to a minimum value and then increased with the increase of pressure， which indicated that more hydrophobic groups were exposed. The particle size distributions showed that the aggregation degree was intensified. The SDS-PAGE patterns showed that linkage between proteins was produced by protein aggregation. These results showed that function characteristics of SPI were changed by UHPH treatment.
keywords: ultra high pressure homogenization soy protein isolate emulsify properties structure properties
文章编号：201701001 中图分类号： 文献标志码：A
基金项目:国家高技术研究发展计划（863 计划）项目（2013AA102208）
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