|Table of Contents|

Effect of pH and Heat Treatment on Stability of Soybean Peptides(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2009年06期
Page:
1058-1061
Research Field:
Publishing date:

Info

Title:
Effect of pH and Heat Treatment on Stability of Soybean Peptides
Author(s):
WANG Ruo-min12CHEN Jie1XU Jing-ting1GUO Shun-tang1
1.College of Food Science & Nutritional Engineering,China Agricultural University,Beijing 100083;
2.Department of Food Science,Hebei North University,Zhangjiakou 075131,Hebei,China
Keywords:
Soybean peptidespH Heat treatmentStability
PACS:
TS214.2
DOI:
10.11861/j.issn.1000-9841.2009.06.1058
Abstract:
Soybean peptides are capable of binding calcium,but it is still unclear if this ability will be affected in food-processing.In this paper,the effect of pH and heat treatment on stability of soybean peptides(solubility,molecular weights distribution,amount of soluble bind calcium)were studied by Folin-phenol,SE-HPLC and flame atomic absorption spectrometry.The results showed there were no significant differences of the solubility and molecular weights of soybean peptides between pH 3-11,calcium binding capacity of soybean peptides was highest at pH 9;heating treatment(80 ℃and 100 ℃)have no significant influence on the solubility of soybean peptides while increased the content of high molecular weight.The amount of soluble bind calcium of soybean peptides improved in 80 ℃ for 10 min,whereas it decreased by the elevated temperature or prolonged heating time.Results suggest that pH and heat treatment have obvious influence on the stability of soybean peptides,so appropriate conditions should be selected in food processing.

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Last Update: 2014-09-12