基于钙离子诱导的大豆蛋白分级技术

Fractionation of Soybean Proteins Based on Technique of Ca^(2+) Induced-precipitation

通过低温下添加不同浓度钙离子和还原剂亚硫酸氢钠以及pH值的控制,对大豆蛋白中两种主要组分7S蛋白和11S蛋白进行两步法诱导分级分离并优化条件,制备出含11S蛋白57.4%的分级大豆蛋白Ⅰ和含7S大豆蛋白61.4%的分级大豆蛋白Ⅱ。功能性质评价结果表明,分级大豆蛋白Ⅰ比大豆分离蛋白具有更好的凝胶性和起泡性,而分级大豆蛋白Ⅱ比大豆分离蛋白具有更好的乳化性,说明钙离子的诱导分级技术可以应用于食品工业来更有效地开发大豆蛋白组分的功能性质。

Two major components of soybean proteins,β-conglycinin（7S） and glycinin（11S）,were fractioned by a two-step technique based on the addition of different levels of Ca2＋ and NaHSO3 at refrigeration temperature and pH value adjust to induce protein precipitation.The suitable preparation conditions were studied herewith.Fractioned soybean protein I containing glycinin about 57.4% and fractioned soybean protein Ⅱcontaining β-conglycinin 61.4% were prepared with the optimal conditions.The evaluation results show that fractioned soybean protein I has a better gelation property and foam powder than soybean protein isolate,while fractioned soybean protein Ⅱ has a better emulsion property than soybean protein isolate.It can be found that fractionation of soybean proteins basing on Ca2＋ induced-precipitation may be applied in food industry to exploit functional property of soybean protein components more effectively.