摘要
通过控制加热温度对醇法大豆浓缩蛋白(ALSPC)改性。主要考察了不同加热温度对其溶解性、凝胶性的影响,以及这些功能性与其游离SH、分子亚基的关系,并且通过电镜观察其微观结构的变化。结果表明,通过加热改性的ALSPC其溶解性有明显改善,NSI由原来的5%左右提高到50%以上;凝胶性在150℃加热时有明显改善,其凝胶硬度可达到400 g左右。游离—SH的变化以及电泳、电镜的观察从结构上也说明加热对其凝胶性的影响。
The alcohol leached soybean protein concentrate （ALSPC） was modified by controlling heating temperature. The effects of different heating conditions on the solubility and gelation properties, the relationship of these properties with the content of free-SH and subunits, and the microstructure of soybean protein gel were investigated. The results showed that the solubility of ALSPC modified by heating treatment was obviously improved,the NSI increased from 5% to 50%. The gelation properties were improved apparently by heating at 150℃,and the hardness reached 400 g. The change of free-SH content, electrophoresis and SEM analysis also elucidated the heating effect on the gelation properties of soybean protein.
出处
《中国油脂》
CAS
CSCD
北大核心
2008年第10期25-28,共4页
China Oils and Fats
基金
"十一五"国家重点科技支撑计划"大豆优质蛋白与高纯磷脂开发与产业化示范"课题(编号:2006BAD05A08)
