抗坏血酸改性大豆7S球蛋白物化特性研究

Physical and Chemical Properties of Soybean 7S Globulin Modified by Ascorbic Acid

研究了抗坏血酸改性大豆 7S球蛋白对体系粘度、发泡性、发泡稳定性、乳化性、乳化稳定性的影响。结果表明 :7S球蛋白的感官质量优于大豆分离蛋白 ;0 .8%的抗坏血酸改性 7%的 7S球蛋白 ,其粘度最大 ,达到 39.5MPa.s;7S球蛋白溶液浓度为 5%、加入 0 .4%的抗坏血酸改性 ,其体系的发泡性能最佳 ,泡沫体积达到 51 5mL;7S球蛋白溶液浓度为 7%、加入 0 .4%的抗坏血酸改性 ,其体系的发泡稳定性最佳 ,达到 68.9% ;7%的 7S球蛋白溶液采用 0 .8%的抗坏血酸改性 。

Viscosity, foam volume, foam stability, emulsifying properties and emulsifying stability of 7s globulin modified by ascorbic acid are studied. The results show that the sensory quality of 7S globulin is better than soybean protein isolate(SPI). A viscosity as high as 39.5 MPa.s is gained when 7% 7S globulin is modified by 0.8% ascorbic acid; a top foam volume of 515mL is gained when 5% 7S globulin is modified by 0.4% ascorbic acid; the strongest foam stability 68.9% is gained when 7% 7S globulin is modified by 0.4% ascorbic acid. Therefore, the optimum emulsification property and emulsification stability can be achieved when 7% 7S globulin is modified by 0.8% ascorbic acid.