高速剪切对醇法大豆浓缩蛋白溶解特征的影响

Effect of High-speed Cut Treatment on Soluble Characteristic of Alcohol Washed Soybean Protein Concentrates

通过不同条件的高速剪切处理对醇法大豆浓缩蛋白(SPC)进行改性,考察了在30℃下高速剪切处理5、10、15 m in对SPC溶液溶解特征的影响。结果表明:SPC经高速剪切处理后溶解度增加;在相同的溶出温度下,蛋白聚集体的溶出量逐步减少,溶出的主要蛋白质分子的相对分子质量逐步增加,溶出活化能降低。

Alcohol washed soybean protein concentrates （SPC） was denatured by different high-speed cut treatment. The effect of 5, 10 and 15 min high-speed cut treatments on the soluble characteristic of the SPC were investigated. The results showed that high-speed cut treatments can enhance the solubility of SPC. Under the same dissolving temperature, the high- speed cut treatment made the dissolving amount of protein aggregates reduced gradually, while the amount of primary protein molecular increased and the high-speed cut treatment decreased the activating energy of SPC dissolving.