摘要
采用乙酸酐和琥珀酸酐对大豆分离蛋白(SPI)进行化学改性.研究了不同改性程度下SPI水合性质的变化.结果表明: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,5.0～8.0的中性与弱碱性范围内,酰化明显提高了蛋白质的溶解性,持水性和粘度也均得到改善,其中琥珀酰化的作用比乙酰化显著.
The effects of acetylation and succinylation on the hydration properties of soybean protein isolate（SPI） were discussed. Experimental results indicated that 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. In the range of neutral and weak alkaline pH（5.0 ～ 8.0）, acetylation and succinylation both caused a significant increase in protein solubility. Also, acetylation and succinylation increased the water holding capacity and apparent viscosity of SPI. However, the effect of succinylation on the hydration properties of SPI was greater than that of acetylation.
出处
《食品与机械》
CSCD
北大核心
2005年第4期19-21,共3页
Food and Machinery
基金
广东省"十五"攻关农产品加工重大专项资助(A20301)
