摘要
本文通过研究不同pH值对SPC(大豆浓缩蛋白)的溶解性、起泡性和乳化性的影响,并利用凝胶电泳和傅立叶红外光谱方法研究不同pH值对SPC结构的影响;探讨SPC功能性质改善的机理。研究结果表明:SPC的NSI(氮溶指数)随pH值升高而增大,在pH12.0时的NSI远高于pH7.0的;乳化性和起泡性随着NSI增大而有一定程度的改善;电泳图谱表明在改性过程中没有亚基解离;红外光谱分析发现二级结构有较大的变化。
This paper was to study the effects on NSI, emulsibility and foaming ability of SPC （Soy Protein Concentrate） in different pH. The structures of SPC were analysed by electrophoresis and infra-red spectrum so as to study the principle of increasing of NSI and improvement of emulsibility and foaming ability of SPC. The results showed that with the increasing of the pH, the NSI of SPC increases quickly, the NSI at pH 12.0 is much higher than that of at pH 7.0. Emulsibility and foaming ability are improved with the increasing of the NSI. The electrophoresis showed that the subunit of SPC does not dissociate during modification; but the structures of SPC are changed by infra-red spectrum.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第5期129-133,共5页
Food Science
基金
国家自然科学基金项目(2043020
50573025)
广东省"十五"攻关农产品加工重大专项(A20301)
关键词
大豆浓缩蛋白
溶解性
乳化性
起泡性
红外光谱
氮溶指数
soy protein concentrate（SPC）
solubility
emulsibility
foaming
infra-red spectrum：nitrogen solubility index（NSI）
