超高压射流破碎对大豆分离蛋白功能性质的影响

超高压射流破碎技术已被证明是可以改变生物分子结构的一种新的物理方法.本实验对超高压射流破碎在不同压力下处理后的大豆分离蛋白功能性质进行了研究.结果表明,超高压射流破碎能够明显改变大豆分离蛋白的功能性质.超高压射流破碎处理后大豆蛋白的结构发生了变化,处理可促使包含在分子内部的疏水基团暴露,改善了蛋白质的疏水性,增强了与油脂的亲和能力,提高了大豆蛋白的乳化和起泡能力.同时由于超高压射流破碎可有效减小蛋白溶胶中的粒子直径,增加了大豆蛋白与水相的接触面积,提高了大豆蛋白的溶解性.

The influence of soybean protein isolated functionality treated by UHPSC

Ultra-high pressure shoot crash(UHPSC) is a new physical technology,which has been proved to change molecular structure.This paper investigated the changes of SPI functionalities treated by UHPSC at different pressures.The result showed that UHPSC could improve the functionalities of SPI roundly.The structure of soybean protein changed after being treated by UHPSC,and the inner sulfhydry groups exposed,resulted in more hydrophobicity area,and thus the emulsification,surface hydrophobity value and foam ability of SPI were improved.However,the surface tension value of SPI decreased.At the same time,UHPSC processing decreased the diameter of SPI sol,increased the chance of soybean protein contact with water,and improved the solubility of SPI.