摘要
探讨高压均质及热处理对豆乳蛋白质溶解性能的影响及其机理。结果表明:随着均质压力(0~140MPa)增加,生豆乳蛋白质溶解度显著增加(P<0.05),颗粒粒度和表观黏度显著下降(P<0.05);均质后加热可进一步增强豆乳这些特性。透射电镜结果揭示均质与加热联合处理能够增加豆乳颗粒分散度和均匀性、降低豆乳颗粒粒径。内部荧光分析结果表明均质和加热改变了大豆蛋白分子的构象,增加色氨基酸微环境的极性,增强了蛋白质分子水合作用。SDS-PAGE表明,均质和加热能够分解蛋白质,诱导可溶蛋白产生聚集物生成,提高了豆乳蛋白质溶解度。
The effect of high pressure homogenization and heat treatment on protein solubility in soymilk and the mechanism involved were studied. High pressure homogenization increased the protein solubility in raw soymilk and reduced the viscosity and particle size. This effect was enhanced when used in conjunction with heat treatment. TEM observation demonstrated that a combination of thermal treatment with high-pressure homogenization increased the dispersion and uniformity of soymilk particles and decreased the particle size, improving hydration properties of soymilk and thereby increasing the solubility of the soy proteins. Internal fluorescence analysis showed that homogenization and heating changed the conformation of proteins in soymilk, improved the polarity of the microenvironment around tryptophan residues and enhanced hydration of protein molecules. SDS-PAGE results showed that both treatments could induced and degrade protein aggregates and simultaneously improve the solubility of soyrnilk proteins.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第21期125-130,共6页
Food Science
关键词
高压均质
加热
大豆蛋白质
溶解度
豆乳
机理
high pressurehomogenization~ heating
sovDrotein~ solubility： sovmilk： rnechani^m
