摘要
研究了20～90℃下商业用大豆分离蛋白(SPI)的起泡性。随着溶解温度的升高,5%大豆分离蛋白的溶解性及疏水性逐渐提高,起泡能力逐渐增强,泡沫稳定性则逐渐下降;将不同温度下5%大豆分离蛋白中的可溶性蛋白采用离心方法分离后发现可溶性蛋白的起泡性表现出与5%大豆分离蛋白相反的趋势,尤其在20～40℃的溶解温度下可溶性蛋白的起泡性远远优于大豆分离蛋白的起泡性。研究结果也说明,溶液中高比例可溶性大豆蛋白的存在可能有利于蛋白质泡沫的形成,但不能对泡沫的稳定性起到良好的支撑作用,同时大豆蛋白在溶液中的构象也会影响其起泡性。
The effects of temperature on the foaming properties of soy protein isolate were studied.The solubility and surface hydrophobicity of 5% commercial SPI increased with rising solution temperature, which resulted in the gradual improvement of its foaming capacity and decrease of its foaming stability. The foaming property of the soluble fraction was markedly different from that of the soy protein isolates, and was observed showing much greater foaming capacity in the relatively low solution temperatures （20- 40℃）. Furthermore, the more the percentages of insoluble fraction, the poorer the foam-forming ability of the isolates. The results suggested that high percentage soluble fraction in the SPI solution may be benefit to its foam-forming capacity,while it may not help its foaming stability.Further,the configuration of SPI in the solution may affect its foaming properties.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第2期86-88,共3页
Science and Technology of Food Industry
基金
国家"863"课题(2006AA10Z325)
教育部新世纪优秀人才计划(NCET-07-0377)
益海集团项目支持
关键词
大豆分离蛋白
可溶性蛋白
起泡性
soy protein isolate
soluble fraction
insoluble fraction
foaming property
作者简介
作者简介：李维瑶（1985-），女，硕士研究生，研究方向：食品蛋白质功能。
通讯联系人
