物理改性对大豆蛋白柔性与乳化性的影响及其相关性分析

Effect of Physical Modification on Flexibility and Emulsifying Property of Soy Protein and Its Correlation Analysis

通过不同物理改性方法(热处理、超声处理、高压均质处理、微波处理)分别得到不同柔性的大豆分离蛋白(SPI),并利用SPI对胰蛋白酶的敏感性表征柔性,研究物理改性对SPI柔性与乳化性的影响并分析两者之间的相关性。结果表明,各改性方式对SPI柔性和乳化性产生不同的影响且乳化性随柔性的上升而上升。与其他处理条件相比,121℃热处理10 min得到最高的柔性和乳化活性,高压均质处理对SPI柔性影响小但对乳化活性影响大。相关性分析结果表明:热处理、超声处理条件下SPI柔性与乳化活性、乳化稳定性呈极显著正相关,相关系数分别为0.969、0.950和0.942、0.954。超高压均质处理条件下SPI柔性与乳化活性、乳化稳定性呈正相关,相关系数分别为0.771、0.720。微波处理条件下SPI柔性与乳化活性呈极显著正相关,与乳化稳定性呈显著正相关,相关系数分别为0.976、0.862。

Effect of different physical modification conditions （heating treatment, ultrasound treatment, high-pressure treatment, homogenization treatment and microwave treatment） on emulsifying properties and flexibility characterized by sensitivity to trypsin of soy protein isolate was investigated. The correlation analysis between flexibility and emulsifying properties （emulsifying activity and emulsion stability） was also investigated. The results suggested that different physical modification methods had different effects on flexibility and emulsifying properties of soy protein isolate, and emulsifying activity and emulsion stability were increased with the increase of flexibility. The best flexibility and emulsifying activity were got at 121~C with 10 min heating treatment, comparing with other physical modification conditions. High- pressure homogenization treatment had little impact on flexibility but it had great impact on emulsifying activity. Correlation analysis suggested that soy protein isolate flexibility was very significantly and positively correlated with emulsifying activity and emulsion stability under heating and ultrasound treatment conditions, correlation coefficients were O. 969, O. 950 and O. 942, O. 954, respectively. Flexibility of soy protein isolate was positively correlated with emulsifying activity and emulsion stability under high-pressure treatment conditions, correlation coefficients were 0. 771 and 0. 720, respectively. Flexibility of soy protein isolate was very significantly and positively correlated with emulsifying activity and emulsion stability under microwave treatment conditions, correlation coefficients were 0. 976 and O. 862, respectively.