摘要
通过还原电泳、粒度分布以及内源荧光扫描光谱等手段研究了酸性条件(pH3.0)下高压均质处理对大豆蛋白结构的影响,并测定了改性样品功能特性的变化。结果表明,酸性条件下高压均质对大豆蛋白亚基组成影响较小。随着均质压力的上升,改性样品的粒径呈现先增大后下降的趋势,在40MPa时达到最大值,为94.33nm;而内源扫描最大吸收波长λmax也呈现先增大后下降的过程,表明大豆蛋白结构先展开后聚集,在20MPa时,其λmax为336.0nm,展开程度达到最大。功能特性方面,均值压力为20MPa时能有效改善大豆蛋白的溶解性;其乳浊液的粒径随着均质压力的增大而不断下降。
Through SDS-PAGE, hydrodynamic diameter and fluorescence spectroscopy, the effects of high- pressure homogenization in acid conditions （pH3.0）on the structure of soybean proteins were investigated.The changes of protein functional properties were also investigated. The results showed that highpressure homogenization in acid conditions led to slight impacts on the subunits of soybean proteins. With the homogenization pressure increasing, the hydrodynamic diameter would increase, and decrease later, which was the highest（94.33nm）at 40MPa.A similar change tendency was observed on the λmax of fluorescence spectroscopy of soybean proteins, indicating the structures of soybean proteins unfolded and then aggregated. When the homogenization pressure was 20MPa,a most significant unfolding was obtained, and the λmax was 336.0nm.As to the functional properties,the solubility was improved remarkably when the pressure reached 20MPa.The particle size distribution of emulsion decreased with the homogenization pressure increasing.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第8期117-120,共4页
Science and Technology of Food Industry
基金
广东省高等学校高层次人才项目(粤教师函(2010)79号)
国家自然科学基金(20806030)
关键词
大豆蛋白
酸处理
高压均质
结构
功能特性
soybean protein
acid treatment
high- pressure homogenization
structure
functional properties
