摘要
以大豆为原料,采用Alcalase 2.4L对其进行水酶法试验,研究了不同预处理方式下利用水酶法(简称水酶法大豆蛋白)大豆蛋白的功能特性随水解时间的变化,并对超声波辅助水酶法大豆蛋白的功能特性进行了评价。研究表明,水酶法大豆蛋白的功能特性受水解时间的影响,其中溶解性随水解时间的延长而增大,而乳化性与起泡性随水解时间的延长先增加后降低。且超声波辅助水酶法大豆蛋白的功能特性好于湿热处理及挤压膨化辅助水酶法大豆蛋白。超声波辅助水酶法大豆蛋白的功能特性优于大豆浓缩蛋白,与大豆分离蛋白接近。在等电点(pH值4.0～5.0)附近,其溶解性、乳化性及起泡性均优于大豆浓缩蛋白及大豆分离蛋白。
In this paper, soybean was used as raw material. The aqueous enzymatic extraction of soybean oil and protein was carried out by using Alcalase 2.4 L and the change of function properties of soybean protein from different preliminary treatment aqueous enzymatic extraction in the wake of hydrolysis time was studied. Functional properties of soybean protein from ultrasonic pre-irradiation aqueous enzymatic extraction were also evaluated. The study shows that the hydrolysis time has certain effect on the functional properties of soybean protein from aqueous enzymatic extraction, and solubility increased with prolonged hydrolysis time, while the emulsification and frothiness increased then decreased when hydrolysis time prolonged. Functional properties of soybean protein from ultrasonic pre-irradiation aqueous enzymatic extraction was better than both the moist heat processing and extrusion pre-irradiation aqueous enzymatic extraction. Ultrasound-assisted aqueous enzymatic functional properties of soy protein is superior to soy protein concentrate, and close to soy protein isolate. Isoelectric point （pH4.0 - 5.0） near its solubility, emulsibility and frothiness are better than both soy protein concentrate and soy protein isolate.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第6期80-84,共5页
Food and Fermentation Industries
关键词
水酶法
大豆蛋白
溶解性
乳化性
起泡性
超声波
aqueous enzymatic extraction,soybean protein, solubility, emulsibility, frothiness, ultrasonic wave
