酱油沉淀控制酶解制备高起泡蛋白的研究

Study on Preparation of High-foaming Protein by Controlling Enzymatic Hydrolysis of Soy Sauce Precipitated Protein

研究了pH值、蛋白浓度、水解度对酱油沉淀蛋白控制酶解制备起泡蛋白的影响,并探讨了黄原胶的添加对酱油沉淀蛋白泡沫性质的改善效果。结果表明:酱油沉淀蛋白的起泡性随着pH值的升高而提高,但沉淀蛋白水解物的起泡性呈现相反的变化趋势,其在pH 5时起泡性和泡沫稳定性最佳,酶解3 h水解物的起泡性和泡沫稳定性分别达到59.00%和43.55%;当黄原胶添加量为0.05%~0.1%时,能显著提高沉淀蛋白水解物的泡沫稳定性,但添加量过大会影响起泡性。在pH 5时,添加0.05%的黄原胶,3 h水解物的起泡性和泡沫稳定性可达到54.00%和81.81%。以粘度、表面疏水性、ζ-电位为指标探讨了影响酱油沉淀蛋白泡沫性质的机理,蛋白泡沫性质的呈现与它们的综合效应有关。

In this paper,the effects of pH value,protein concentration,hydrolysis degree on the preparation of foaming protein by controlling enzymatic hydrolysis of soy sauce precipitated protein are studied,and the improvement effect of xanthan gum additive amount on the foaming property of soy sauce precipitated protein is also discussed.The results show that the foaming property of soy sauce precipitated protein is improved with the increase of pH value,but the foam property of hydrolysates of soy sauce precipitated protein shows an opposite trend.The foaming property and foam stability of the hydrolysates are the optimal at pH 5.The foaming property and foam stability of the hydrolysates hydrolyzed for 3 h reach 59.00%and 43.55%respectively.0.05%~0.1%xanthan gum additive amount could improve the foam stability of precipitated protein hydrolysates significantly,but the foaming property will be affected when it is added in a high level.At pH 5,the foaming property and foam stability of the hydrolysates hydrolyzed for 3 h reach 54.00%and 81.81%respectively with 0.05%xanthan gum additive amount.Take viscosity,surface hydrophobicity,zeta potential as the indexes to explore the mechanism affecting the foaming property of soy sauce precipitated protein,the appearance of protein foaming property is related to their combined effects.