摘要
采用差示扫描量热法分析大豆蛋白的变性热力学性质。在热变性过程中，醇法大豆浓缩蛋白的结构刚性大、次级键断裂程度低。水对蛋白质的热变性具有一定的促进作用。随着蛋白质水分含量的提高，其热变性温度（Ｔｄｅ）降低。根据这些性质，经调整醇法大豆浓缩蛋白的ｐＨ值使其热变性焓差（ΔＨｄ）增大，可实现其挤压组织化。所得挤出物的物理性质及其流变特性均有明显改善。
Thermodynamics of protein denaturation were studied by differential seanning calorimetry. It is shown that in thermal denaturation process alcoholic leached soy protein concentrate(SPC) had more solid conformation and less rupture of conformaional linkage than aqueous acidic leached SPC. Water was of promotion to the thermal denaturation. With the increase of moisture content,the denaturation teniperatures of alcoholic leachecl SPC decrase steadily.Texturization of the protein was achieved by modifing the PH value of extrusion feed . which resulted in the increase of enthalpy related to thermal denaturaion. Physical and rheological properties of extrudates were finally improved effectivly.
出处
《食品与发酵工业》
CSCD
北大核心
1994年第6期10-15,共6页
Food and Fermentation Industries
