摘要
以低温脱脂大豆粕为原料,采用碱溶酸沉法浸提7S和11S球蛋白,用凝胶特性来评价提取条件对7S和11S球蛋白的影响。研究表明,提取7S和11S球蛋白时,浸提时间、浸提温度、pH值以及静置条件对蛋白质的结构均有一定的影响。通过质构仪进行物性测定进而分析蛋白质凝胶特性,得到了在浸提温度为45℃、浸提时间为40 min、11S球蛋白的酸沉pH值为6.4、7S球蛋白的酸沉pH值为4.7、4℃静置的条件下,7S和11S球蛋白产生的凝胶其硬度和弹性均处于较佳的状态,扩大了其在食品中的可应用性。
This paper studied on the separation of 7S and 11S globulin from the defatted soy flake by a method,which used the alkaline extraction and acidicprecip itation.The effects of the extraction conditions of 7S and 11S globulin on gelation were discussed.The research showned that the extract description of 7S and 11S globulin,time,temperature and quiescent conditions had certainly impacted on the structure of the soybean protein.The texture analyzer was used to determine the gelation,the optimum condition of the hardness and flexibility of 7S and 11S globulin were as follows：the extraction temperature was 45℃;time was 40 min;the temperature of cold storage was 4℃;the cold heavy pH of 11S globulin was 6.4;the acid sinking pH of 7S globulin was 4.3;and their applications were the highest in the food.
出处
《大豆科技》
2010年第6期20-23,共4页
Soybean Science & Technology
基金
国家科技部863课题资助项目(2006AA10Z329)
黑龙江省科技攻关项目(GA09B401-2)
