摘要
采用低摩尔比的三氯氧磷(POCl_3)/蛋白质对大豆分离蛋白(SPI)进行磷酸化改性。利用响应面法确定了最佳改性工艺条件,并且研究了最佳工艺条件下改性后SPI功能特性的变化。结果表明,最佳改性工艺条件为:SPI浓度4%,反应时间30min,POCl_3体积0.20mL,pH10.00。磷酸化SPI等电点由4.25降低至3.75,溶解性和乳化能力有明显提高。
Soybean protein isolate（SPI）was phosphorylated to various degrees by low-molar ratio of POCl3/ Protein.Using the response surface test to determine the best modification process conditions, and research the optimum conditions of modified SPI functional properties. Results showed that the best modification process conditions were： SPI concentration 4%, reaction time 30min, POCl3 volume 0.20mL, pH10.00.Phosphorylation SPI isoelectric reduced from 4.25 to 3.75 ,caused significant increases in solubility and emulsion capacity.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第6期141-144,147,共5页
Science and Technology of Food Industry
关键词
大豆分离蛋白
改性
响应面
溶解度
乳化性
soybean protein isolate （SPI）
modification
response surface
solubility
emulsifying
