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。研究了酰基化程度、pH和离子强度对SPI发泡性能的影响。结果表明,随酰化试剂用量的增大,酰基化程度不断提高,在相同酰化试剂用量的条件下,乙酰化程度高于琥珀酰化。SPI的发泡性经酰化改性后得到明显改善,且随酰基化程度的增大而逐步提高,琥珀酰化的作用更突出;但酰化不利于SPI的泡沫稳定性,其随酰基化程度的增大而不断下降,琥珀酰化的下降更显著。
Acetic anhydride and succinic anhydride were used as modification reagents to modify soybean protein isolate ,and the foaming properties of SPI modified were studied. The results showed that the modification degree increased as the increase of suecinic anhydride or acetic anhydride added to the protein . The modification degree with acetic anhydride was greater than that with succinie anhydride at all the same levels used. The foaming properties of SPI were significantly affected due to the increase of modification degree. Foaming capacity of succinylated SPI was higher than that of aeetylated SPI. However, the foam stability was significantly decreased with the increase of acylation degree. The foam stability of succinylated SPI was lower than that of acetylated SPI.
出处
《中国油脂》
CAS
CSCD
北大核心
2008年第11期21-23,共3页
China Oils and Fats
基金
国家自然科学基金资助(项目编号:20776050)
关键词
大豆分离蛋白
乙酸酐
琥珀酸酐
发泡性
泡沫稳定性
soybean protein isolate
acetic anhydride
succinic anhydride
foaming capacity
foam stability
