过氧乙酸氧化大豆蛋白工艺参数优化

Effect of peracetic acid on surface activity of soy protein

摘要: 为提高大豆蛋白的表面活性,采用过氧乙酸氧化二硫键的方法对其进行改性。通过正交实验,过氧乙酸氧化大豆蛋白的最佳工艺条件为:20%过氧乙酸用量20%,反应温度-10℃,反应时间4h。在此条件下,过氧乙酸对二硫键的打开率为68.53%,大豆蛋白起泡性提高了60.57%,乳化性提高了11.45%,其表面活性得到了改善。

Abstract: Used peracetic acid oxidization disulfide bonds to improve the surface activity of soy protein. The optimum conditions of peracetic acid oxidation of soybean protein were as follows:the amount of peracetic acid:20%, temperature:-10℃, time 4h by orthogonal test. At this time, disulfide bond was opened 68.53%, foaming properties of soy protein was improved 60.57%, emulsification was increased 11.45%. Surfactants also improved.