酶解大豆分离蛋白的抗坏血酸改性研究

Modification Research of Ascorbic acid to Soy Protein Isolate Hydrolyzed by Papain

用抗坏血酸(AA)对经木瓜蛋白酶解(DH=3.7%和DH=8.9%)的大豆分离蛋白(SPI)进行改性研究。结果表明,抗坏血酸(AA)能改善酶解大豆分离蛋白的粘度、发泡性、发泡稳定性、乳化性、乳化稳定性。3%的SPI(DH%=3.7%)与0.3%的AA配比,3%的SPI(DH%=8.9%)与0.1%的AA配比最佳。

Modification research of soy protein isolate (SPI) hydrolyzed by papain (DH%=3.7% and DH%=8.9%) was made by ascorbic acid. Results indicated that ascorbic acid can meliorate viscosity, foaming property, foaming stability, emulsifying property, emulsifying stability of SPI hydrolyzed by papain. The SPI hydrolyzed by papain (DH%=3.7%) and ascorbic acid 3 to 0.3, the SPI hydrolyzed by papain (DH%=8.9%)and ascorbic acid 3 to 0.1, are preferable.