摘要
目的:研究化学改性对大豆分离蛋白(SPI)乳化性能的影响;方法:采用乙酸酐和琥珀酸酐对SPI进行化学改性;结果:随酰化试剂用量的增大,酰化程度不断提高,在相同酰化试剂用量的条件下,乙酰化程度高于琥珀酰化。SPI的乳化活性指数(EAI)和乳化稳定性(ES)都随酰化程度的增大而增大。在中性和弱碱性(pH5.0～9.0)范围内,酰化明显提高了SPI的EAI和ES,琥珀酰化的改性效果优于乙酰化;不过离子强度削弱了SPI的EAI和ES;结论:酰化可有效提高SPI的乳化性能,其中琥珀酰化的改性效果优于乙酰化。
Objective:The effect of chemical modification on the emulsifying properties of soybean protein isolate(SPI)was studied in this paper;Methods:Acetylation and succinylation were used as modification reagents;Results:The modification degree increased as the levels of succinic anhydride or acetic anhydride added to the protein increased.The modification rate with acetic anhydride was greater than with succinic anhydride at all levels used.The emulsifying protein index and emulsifying stability of SPI were both ...
出处
《食品与机械》
CSCD
北大核心
2008年第2期12-14,共3页
Food and Machinery
基金
国家自然科学资金项目资助(项目编号:20776050)
关键词
乙酸酐
琥珀酸酐
大豆分离蛋白
乳化活性指数
乳化稳定性
Acetylation
Succinylation
Soybean protein isolate
Emulsifying activity Index
Emulsifying stability
