摘要
探究了储藏期下大豆分离蛋白凝胶性质的变化规律,对不同储藏时间的大豆蛋白分别进行了羰基含量、表面疏水性、凝胶质构性质的测定,并采用红外光谱对大豆蛋白二级结构进行了测定。结果表明:随着储藏时间的延长,大豆蛋白的羰基含量逐渐上升,表面疏水性逐渐下降,蛋白二级结构含量改变,大豆蛋白凝胶强度和凝胶硬度整体呈下降趋势,这表明储藏期内大豆蛋白发生了氧化反应,导致大豆蛋白结构发生改变,最终使其凝胶性质下降。
To explore the effects of storage period on the gelling properties of soybean protein isolate,the carbonyl content,surface hydrophobicity,textural properties of the gel were determined,the secondary structure of soy protein isolate in storage period was determined by infrared spectroscopy.The results showed that with the increase of storage time,the carbonyl content of soybean protein isolate was gradually increased,the surface hydrophobicity was gradually decreased,the contents of secondary structure of soybean protein isolate was changed,the gel strength and hardness of soybean protein isolate was decreased as a whole,this suggested that there was an oxidation during storage period of soybean protein isolate,resulting in the structural change of soybean protein isolate,and finally decreased the gel properties.
作者
刘宝华
刘胜囡
田翔
牛念念
李新宇
李杨
江连洲
于文华
LIU Bao-hua;LIU Sheng-nan;TIAN Xiang;NIU Nian-nian;LI Xin-yu;LI Yang;JIANG Lian-zhou;YU Wen-hua(College of Food Science and Technology,Northeast Agricultural University,Harbin 150030,China;Shandong Wonderful Industrial Group Co.,Ltd.,Dongying 257000,China)
出处
《中国食物与营养》
2018年第12期36-41,共6页
Food and Nutrition in China
基金
山东省泰山产业领军人才工程高效生态农业创新类项目(项目编号:LJNY201607)
关键词
储藏期
大豆分离蛋白
凝胶
storage period
soybean protein isolate
gel
