摘要
大豆分离蛋白由于其优异的功能特性被广泛应用于食品工业,但在贮运过程中由于其组分可能会发生变化,从而会影响功能特性。为避免贮运环境对大豆分离蛋白的影响,首先采用了不同包装形式[100%氮气铝箔包装8、0%氮气:20%二氧化碳铝箔包装6、0%氮气:40%二氧化碳铝箔包装、真空铝箔包装、实际工厂包装(白板纸塑/LDPE)和PE包装]将大豆分离蛋白(SPI)包装,然后在低温环境(RH55%,4℃)条件下储藏5个月。研究了储藏环境、时间、包装条件对SPI的7S/11S、巯基及二硫键的影响。结果表明,不同包装中SPI的7S/11S比值与对照样相比没有显著变化,但是通过SDS-PAGE试验发现SPI在所有储藏条件下都发生了亚基的解离和大分子物质的聚集。在低温环境下储藏期间,SPI巯基含量缓慢下降,而二硫键含量上升迅速,并且在储藏3个月后上升速度加快。
The SPI was applied in food industry widely,but the component which could affect its functionalities might change during storage. The effect of store temperature, time, RH and package material on SPI oil absorption were studied,when SPI was packaged in 100% N2 and A1,80% N2：20% CO2 and A1,60% N2：40% CO2 and AI, vacuum and A1, white paper/plastic/LDPE, and PE and then stored for 5 months in the conditions of RH55 % ,4 ℃. It was shown that the 7S/11S of SPI in all packages didn＇t change significantly. But it was observed by SDS -PAGE that the subunit of SPI disaggregated and molecules aggregated. Focusing on the sulfhydryln group and disulfide bond, it was found that the content of sulfydryl decreased, while disulfide bond increased sharply especially in the later three months.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2011年第9期25-28,共4页
Journal of the Chinese Cereals and Oils Association
基金
黑龙江省研究生创新科研项目(YJSCX2009-194HLJ)
关键词
大豆分离蛋白
冷藏
组分
包装
soy protein isolated （ SPI）, refrigeration, component, package
