文献类型：期刊文献

中文题名：大豆分离蛋白乳化特性研究

英文题名：Study on emulsifying properties of soy protein isolates

作者：刘慧清[1];周春霞[1];洪鹏志[1];王瑛[1]

机构：[1]广东海洋大学食品科技学院/水产品深加工广东普通高校重点实验室,广东湛江524088

年份：2012

卷号：39

期号：20

起止页码：80

中文期刊名：广东农业科学

外文期刊名：Guangdong Agricultural Sciences

收录：CSTPCD、、北大核心2011、CSCD_E2011_2012、北大核心、CSCD

语种：中文

中文关键词：大豆分离蛋白;乳化特性;乳化稳定性

外文关键词：soy protein isolates; emulsifying ability; emulsifying stability

中文摘要：以低温脱脂豆粕为原料,采用碱溶酸沉法分离大豆分离蛋白(SPI),并探讨蛋白浓度、pH值、盐浓度以及多糖等外部因素对SPI乳化活性(EA)和乳化稳定性(ES)的影响。结果表明,随着蛋白浓度(0.2%～1.0%)的增加,SPI的EA下降,ES升高;EA和ES都随着pH值(2.0～10.0)的变化呈现先上升后下降的趋势,且在pH值4.0～5.0范围内最小;在pH值为2.0和10.0时,添加NaCl使SPI的乳化性能降低。在等电点pH值范围(4.0～5.0)内,一定浓度NaCl可以明显改善体系的EA和ES。魔芋胶、卡拉胶、黄原胶、玉米淀粉和羧甲基纤维素(CMC)的添加均可改善SPI的乳化性能,黄原胶与SPI的复合对体系EA的改善最为明显,其次是卡拉胶,魔芋胶对体系ES的改善最明显。

外文摘要：Soy protein isolates（SPI） were prepared by alkaline solution and acidic precipitation from defatted soy flour product,and studied the effect of protein concentration,pH value,concentration of salt and polysaccharide on the emulsifying ability（EA） and emulsifying stability（ES）.The results indicated that with the protein concentration（range from 0.2% to 1.0%） increasing,the emulsifying ability decreased and the emulsifying stability increased.In the pH value ranged from 2.0 to 10.0,EA and ES were down firstly then ascent with the pH value increasing,and the minimum EA and the ES values were obtained at pH 4.0 and 5.0.At pH 2.0 and 10.0,NaCl could improve the EA and ES values.In isoelectric point range of pH value（4.0~5.0）,NaCl addition of 0.05 mol/L could improve emulsifying properties of the system.The addition of konjaku gum,xanthan gum,carrageenan,corm starch and CMC could improve emulsifying properties of SPI.In comparison,effect of xanthan on EA of SPI was most obvious,carrageenan followed.Improvement of konjaku gum on ES of SPI was most remarkable.