表面活性剂调控大豆蛋白界面性质的研究

Study on the Interface Properties of Modified Soybean Protein by Surfactant

以非离子表面活性剂吐温80与大豆分离蛋白(SPI)为研究对象,探讨二者以不同比例、在不同温度和pH值条件下、加热前后大豆蛋白的界面性质(起泡性、泡沫稳定性及乳化性)的变化。结果表明:吐温80与大豆分离蛋白在50℃时复合得到的复合物具有较好的界面性质,与70℃时复合物相比,起泡性、泡沫稳定性和乳化性分别提高了189.73%,63.59%和80.40%;在pH值为5时复合物的起泡性和泡沫稳定性显著优于其他pH值条件,在pH值为7时复合物的乳化性有最大值;吐温80与大豆分离蛋白的比例为1∶2时,复合物的界面性质最好。

With nonionic surfactant Tween 80 soybean protein isolate（SPI） as the research object, discusses the two in different proportion, under different conditions of temperature and pH value, heating before and after the interface properties of soy protein（foamability, foam stability and emulsification） changes. The results showed that the Tween 80 and composite at 50 ℃ of soybean protein isolated compounds had good interfacial properties, compared with 70 ℃, the foambility, foam stability and emulsificationand increased by 189.73%, 63.59% and 80.40% respectively; The foaming and foaming stability of the complex at pH 5 was significantly better than other pH conditions, and the emulsification of complex was maximal at pH 7; The interface of the complex was best when the ratio of Tween 80 to soy protein was 1∶2.