摘要
采用超声波处理大豆分离蛋白,观察对其溶解性和乳化活性的影响。结果表明,超声处理时的温度和时间、NaCl浓度以及大豆分离蛋白浓度均会影响其溶解性和乳化活性。0.01g/mL的大豆分离蛋白溶液调节pH6.0,在室温(23～25℃)下采用500W超声功率处理5min时,其溶解度最大达1023μg/mL,是未超声处理(805.9μg/mL)的1.3倍,乳化活性达18.3mL/g,是未超声处理(11.9mL/g)的1.5倍。超声处理可以显著提高SPI的溶解性和乳化活性,这为拓宽其在食品工业中的应用提供了理论依据。
The objective of this paper is to explore the effect of ultrasonic exposure on the solubility and emulsifying properties of soy protein isolate（SPI）.The results showed that ultrasonic treatment temperature,duration,and NaCl and SPI concentration significantly influenced the solubility and emulsifying properties of SPI.The maximum solubility was obtained in the SPI concentration 0.01 g/mL,pH 6.0,ultrasonic power 500 W,and exposure duration 5 min in room temperature（23~25 ℃）,which reached up to 1 023 μg/mL,1.3 times higher than untreated SPI（805.9 μg/mL）.Under these conditions,the emulsion capacity reached 18.3 mL/g,1.5 times higher than untreated SPI（11.9 mL/g）.Hence,ultrasonic exposure can significantly improve the solubility and emulsifying properties of SPI.This paper has provided a theoretical basis for the application of ultrasonic treatment in the food processing industry.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2011年第7期22-26,共5页
Journal of the Chinese Cereals and Oils Association
基金
山东省自然科学基金(6210a7)
关键词
大豆分离蛋白
超声处理
溶解性
乳化活性
soy protein isolate
ultrasonic technology
solubility
emulsifying property
