氨处理对醇法大豆浓缩蛋白功能性和结构的影响

Effect of Ammonia Treatment on Functionality and Structure of Alcohol Leaching Soybean Protein Concentrate

以氨做碱性剂通过均质、物化改性、喷雾干燥等手段对醇法大豆浓缩蛋白(SPC)进行改性,以期获得功能性较好的醇法大豆浓缩蛋白。并研究了氨处理对醇法大豆浓缩蛋白的表面疏水性、巯基和二硫键、分子量分布等结构产生的影响。结果表明:加入3 mL的氨水时得到溶解性、凝胶性和乳化性等功能性较好的大豆浓缩蛋白。氨处理对大豆浓缩蛋白的表面疏水性和分子量分布有影响,大豆蛋白的表面疏水性指数,随着加氨量的增加而增加,大豆蛋白中的聚集体随着加氨量的增加而增加,但氨处理对巯基和二硫键影响不大。

To acquire functional alcohol leaching soy protein concentrate （SPC）, ammonia was used as basic reagent and SPC was modified through the process of homogenizing, physical and chemical modification, spray dryness and so on. The structural changes of SPC after ammonia treatment was also determined. Result showed that better functional properties such as solubility, gel properties and emulsification properties could be acquired by adding 3 mL ammonia in protein. The surface hydrophobicity index（SO ） of soybean protein and molecular weight distribution could be affected by ammonia treatment, SO and aggregates increased with the increase of ammonia. However, ammonia treatment has little effect on the sulfhydryl and disulfide bond.