[1]王静,陈洁,李博,等.选择性水解对大豆分离蛋白表面性质的影响[J].大豆科学,2014,33(06):924-927.[doi:10.11861/j.issn.1000-9841.2014.06.0924]
　WANG Jing,CHEN Jie,LI Bo,et al.Effect of Selective Hydrolysis on Surface Properties of Soybean Protein Isolate[J].Soybean Science,2014,33(06):924-927.[doi:10.11861/j.issn.1000-9841.2014.06.0924]
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选择性水解对大豆分离蛋白表面性质的影响

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第33卷 期数: 2014年06期 页码: 924-927 栏目: 出版日期: 2014-12-25
Title:
Effect of Selective Hydrolysis on Surface Properties of Soybean Protein Isolate
文章编号:
1000-9841.2014.06.0924
作者:
王静1; 陈洁2; 李博3; 高红亮1; 金明飞1; 崔红亮4; 常忠义1
1.华东师范大学 生命科学学院,上海 200241;
2.江南大学 食品科学与技术国家重点实验室，江苏 无锡 214000;
3.上海工会管理职业学院,上海 201415;
4.平顶山金晶生物科技有限公司,河南 平顶山 467215
Author(s):
WANG Jing1; CHEN Jie2; LI Bo3; GAO Hong-liang1; JIN Ming-fei1; CUI Hong-liang4; CHANG Zhong-yi1
1.College of Life Science，East China Normal University，Shanghai 200241,China;
2.State Key Laboratory of Food Science and Technology，Jiangnan University，Wuxi 214000,China;
3.Shanghai Vocational Management College of Trade Union，Shanghai 201415,China;
4.Pingingshan Tianjing Plant Albumen Co.Ltd，Pingdingshan 467000，China
关键词:
11S; 7S; 选择性水解; 乳化特性; 起泡特性
Keywords:
11S; 7S; Selective hydrolysis; Emulifying properties; Foaming properties
分类号:
TS201.2
DOI:
10.11861/j.issn.1000-9841.2014.06.0924
文献标志码:
A
摘要:
通过控制温度与pH，研究胃蛋白酶在不同处理条件下对大豆分离蛋白水解模式的影响及产物乳化性和起泡性的影响。结果表明：pH2.0，37℃时，选择性水解11S组分；pH3.8，70℃时，选择性水解7S组分；pH2.0，70℃时，11S组分与7S组分均被水解；pH3.8，37℃时，11S组分与7S组分几乎不发生水解。水解产物乳化特性显示11S被选择性水解后，乳化活性与乳化稳定性均显著提高，分别从0.724，25 min提高到1.716，38.2 min；7S被选择性水解的蛋白乳化活性没有改善，但乳化稳定性提高到29.6 min；而11S与7S均被水解后，蛋白乳化活性提高到1.417，乳化稳定性则较差。各水解产物的起泡能力与泡沫稳定性均显著提高，其中水解产物在pH4.5处上清的起泡能力最强，接近未水解蛋白的4倍，7S被水解的蛋白在pH4.5处上清的泡沫稳定性最好，约为未水解蛋白的1.2倍。
Abstract:
Since 7S and 11S fractions in a soy protein isolate have many differences in chemical,physical and functional properties,there would be different effects on protein properties of selective hydrolysis of 7S and 11S.During the experiments,SPI was treated with controlled pH and temperature to make the specific component denatured,and the denatured component would be hydrolyzed by pepsin.The results revealed that when the temperature was 37℃,pH was 2.0,11S was selectively hydrolyzed;and 7S was selectively hydrolyzed under the condition of 70℃,pH3.8.When the temperature was 70℃,pH was 2.0,both 11S and 7S were hydrolyzed.All of the hydrolysis reactions were hard to happen at 37℃,pH3.8.The determination of emulifying properties of hydrolysates showed the hydrolysis of 11S could significantly improve emulsifying activity and emulsifying stability and make them increased to 1.716,38.2 minutes;The hydrolysis of 7S could improve emulsifying stability to 29.6 minutes,while emulsifying activity had no improvement;The non-selective hydrolysis of 11S and 7S could improve emulsifying activity to 1.417,but emulsifying stability was worsen.Foaming capacity and foam stability of the hydrolysates were both significantly improved.All of the supernatant from hydrolysates centrifuged at pH4.5 had more excellent foaming ability which was 4 times as high as unhydrolyzed protein.The foam stability of supernatant from protein with 7S component hydrolyzed was the best,which was 1.2 times as high as unhydrolyzed protein.

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备注/Memo

基金项目：质检公益性行业科研专项项目（201310255）。

第一作者简介：王静(1988-)，女，硕士，主要从事食品生物技术研究。E-mail:jing886600@163.com。

更新日期/Last Update: 2014-12-29