本文已被：浏览 1390次 下载 241次
投稿时间：2019-12-04
投稿时间：2019-12-04
中文摘要: 利用水力空化处理不同热处理后的大豆球蛋白，通过比较处理前后大豆球蛋白内源荧光光谱、表面疏水性、暴露巯基含量、二硫键含量、溶解性和乳化性的变化，研究水力空化对大豆球蛋白理化性质和乳化特性的影响。结果表明：经水力空化处理后，所有样品的内源荧光光谱最大吸收峰蓝移，暴露巯基含量、二硫键含量和溶解性均减小，乳化稳定性增加，而对乳化活性和表面疏水性的影响与大豆球蛋白热处理温度有关，70℃热处理的蛋白表面疏水性和乳化活性增加，80℃和90℃热处理的蛋白则表现相反的变化趋势。由此可见，水力空化处理可以使大豆球蛋白的理化性质发生变化，在一定条件下可以改善大豆球蛋白的乳化稳定性，且改善程度与蛋白初始状态有关。
Abstract:Hydrodynamic cavitation was used to treat soybean globulin after treatment.Intrinsic fluorescence spectra，surface hydrophobicity，exposure sulfhydryl，disulfide bond content，solubility，and emulsifying properties of soybean globulin were determined to evaluate the impact of hydrodynamic cavitation on the physicochemical and emulsifying properties of soybean globulin.After hydrodynamic cavitation treatment，the fluorescence emission maximum showed a blue shift；the exposure sulfhydryl content，disulfide bond content，and solubility were decreased；emulsifying stability were increased for all soybean globulin samples.The influence of hydrodynamic cavitation treatment on emulsifying activity and surface hydrophobicity were related with the heat treatment temperature of soybean globulin.The surface hydrophobicity and emulsifying activity were increased of soybean globulin after 70℃heat treatment，while soybean globulin after 80℃and 90℃heat treatment showed an opposite trend.It could be seen that hydrodynamic cavitation altered the physicochemical properties and improved the emulsifying stability of soybean globulin under certain conditions，and the change trend was associated with the initial state of the protein.
keywords: hydrodynamic cavitation soybean globulin thermal treatment physicochemical properties emulsifying properties
文章编号：202019002 中图分类号： 文献标志码：
基金项目:国家自然科学基金地区科学基金项目（31660473）
引用文本：
津ICP备20000603号-1