[1]王若敏,陈杰,徐婧婷,等.pH值和热处理对大豆肽稳定性的影响[J].大豆科学,2009,28(06):1058-1061.[doi:10.11861/j.issn.1000-9841.2009.06.1058]
　WANG Ruo-min,CHEN Jie,XU Jing-ting,et al.Effect of pH and Heat Treatment on Stability of Soybean Peptides[J].Soybean Science,2009,28(06):1058-1061.[doi:10.11861/j.issn.1000-9841.2009.06.1058]
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pH值和热处理对大豆肽稳定性的影响

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第28卷 期数: 2009年06期 页码: 1058-1061 栏目: 出版日期: 2009-12-25
Title:
Effect of pH and Heat Treatment on Stability of Soybean Peptides
文章编号:
1000-9841(2009)06-1058-04
作者:
王若敏1; 2; 陈杰1; 徐婧婷1; 郭顺堂1
1.中国农业大学 食品科学与营养工程学院，北京 100083；
2.河北北方学院 食品科学系，河北 张家口 075131
Author(s):
WANG Ruo-min1; 2; CHEN Jie1; XU Jing-ting1; GUO 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
关键词:
大豆肽; pH值; 热处理; 稳定性
Keywords:
Soybean peptides; pH ; Heat treatment; Stability
分类号:
TS214.2
DOI:
10.11861/j.issn.1000-9841.2009.06.1058
文献标志码:
A
摘要:
分别采用Folin-酚法、SE-HPLC、火焰原子吸收分光光度法研究了pH值和加热处理对大豆肽的稳定性（包括溶解性、分子量分布、可溶性钙结合量）的影响。结果表明：在pH值3~11时对大豆肽的溶解性和分子量分布均无显著影响，pH值9时大豆肽的钙结合能力最大；高温热处理（温度为80 ℃、100 ℃）对大豆肽的溶解度无显著影响，但都不同程度的增加了大分子（>20 KDa）的相对含量，100 ℃时肽的聚合速度更快；80 ℃加热10 min提高了大豆肽的钙结合能力，热处理温度升高或加热时间延长均会导致钙结合能力的下降。
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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备注/Memo

第一作者简介：王若敏（1978-），女，硕士，现主要从事大豆肽的相关研究。E-mail：wangruomin@yahoo.cn。

通讯作者：郭顺堂，教授。E-mail：shuntang@cau.edu.cn。

更新日期/Last Update: 2014-09-12