黑木耳多糖对大豆蛋白乳化性的影响

Effect of black fungus polysaccharides on emulsifying properties of soy protein

本文研究了经不同方法提取后的黑木耳多糖（酸提、碱提、醇提、水提多糖）对大豆蛋白乳化活性、乳化稳定性、离心沉淀率的作用效果。结果表明，在不同的多糖添加量、pH、离子强度下，水提多糖和碱提多糖能够显著改善大豆蛋白的乳化活性和乳化稳定性，酸提多糖和醇提多糖次之。四种多糖在模拟豆奶体系中，均能够提高豆奶的稳定性。总体来说，多糖添加量为0．18％，水提、酸提、醇提多糖在pH4．0，碱提多糖在pH10．0时，离子强度在0．4～0．6mol／kg时，离心沉淀率最低，豆奶稳定性最佳。

In this paper,the influence of acidity-soluble polysaccharides, alkali-soluble, soluble and alcohor-solublefrom auricular auricular on emulsifying properties of soy protein were studied.The results were as follows.alkalisoluble and soluble improve emulsifying activity and emulsifying stability of soy protein, acidity-soluble and alcohol-soluble had less effect on emulsifying activity and emulsifying stability.In the simulation system of soy milk,fourkinds of polysaccharides had a stabilizing effect on system, but the effect was less than the control group ofcarrageenan overall, soy milk had a better stable system with 0.18% polysaccharides addition,0.4-0.6mol/kg Ionicstrength, aciditysoluble polysaccharides, soluble and alcohol-soluble from auricular auricular at pH4.0 and alkali-soluble at pill0.0.