热处理对大豆球蛋白乳化性的影响

Influence of heat treatment on soy protein emulsibility

摘要: 分离纯化出7S、11S、SPI球蛋白,采用热处理三种球蛋白,考察热变性对蛋白乳化性及蛋白形成乳液的稳定性影响。结果表明,90℃热处理5min后SPI的乳化性达到最高,而在此变性条件下其组分7S的乳化性明显降低,11S的乳化性升高;热变性后SPI形成的乳液稳定性增强,7S乳液稳定性降低,11S乳液稳定性升高;热处理使蛋白发生不同程度变性,导致蛋白结构发生变化,蛋白乳化性改变,进而影响乳液性质。

Abstract: Soy protein isolate and its major components (7S, 11S globulin ) were separated and purified from soybean in the experiments. The protein were heated in order to evaluate the effect of protein denaturation on stability, activity index of protein stabilised-emulsion. The EAI and ESI of SPI and 11S increased and the EAI and ESI of 7S decreased after 95℃ for 5min. Protein was denaturated in different degree after heating, lead to protein structure changed and protein emulsification changed, affecting the emulsion properties.