大豆蛋白去酰胺改性的研究

Studies on Soy Protein Deamidated Modification

研究了磷酸盐对大豆分离蛋白进行去酰胺改性，在既保持大豆蛋白的大分子构象，又提高大豆分离蛋白功能性质的条件下，得出去酰胺改性的最佳工艺条件为：磷酸盐浓度为０．２６２ｍｏｌ，ｐＨ８．１４，在１０２℃下反应３ｈ。测定了改性前后大豆分离蛋白水溶性，乳化能力，发泡能力，持水性以及粘度等的变化。结果表明改性后大豆蛋白的等电点随去酰胺程度的增加，向低ｐＨ值移动，大豆蛋白的功能性质均有不同程度的提高和改善。

In this paper, phosphate was investigated for its effects on the deamidatiom of soy protein isolate(SPI). We discussed the technological conditions of SPI functionalities modified by phosphate. Research findings show that the optimum conditions were: phosphate concentration 0. 262 molpH8. 14, reacted 3h under 102℃. Deamidated SPI had greatly improved solubility,water holding foam activity ,ablity to emulsify oil and rheological propertles.