摘要
被广泛应用于食品工业的大豆分离蛋白在贮运过程中,其功能特性可能会发生变化。研究采用不同包装形式(100%氮气铝箔包装、80%氮气:20%二氧化碳铝箔包装、60%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/HDPE和PE包装)将大豆分离蛋白(SPI)包装后在高温高湿环境(RH 80%、30℃)条件下贮藏12个月。研究贮藏环境、时间、包装条件对SPI的二级结构及乳化性的影响。通过对酰胺Ⅰ带1 600～1 700 cm-1波段的图谱进行分析发现,PE包装中SPI的β-折叠与对照样相比显著下降(p<0.05),通过对各包装中SPI功能特性的比较得出包装材质对温湿度的阻隔性:铝箔包装>工厂包装>PE。通过相关性分析得出,大豆分离蛋白的乳化性与β-折叠含量呈负相关(-0.675)。
The SPI was applied in food industry widely, but its functionalities may change during storage.The effect of store temperature, time, RH and package material on emulsibility and the secondary structure of SPI were studied, when SPI was packaged in 100% N2 and Al, 80%N2：20%CO2and Al, 60%N2：40%CO2 and Al, vacuum and Al, white paper/plastic/HDPE and PE and then stored for 12 months in the conditionsof RH 80% and 30 ℃. It was shown that the β-sheets of SPI only packaged in PE decreased significantly（p0.05） observed by 1 600～1 700 cm^-1band of AmideⅠ maps. Comparing the functionalities of SPI withdifferent packaging material,it was shownthat thesequence of thebarrierpropertyof material toT and RHwas Al packagingfactory packagingPE packaging. Analyzed by relatedness, it was shown that the β-sheets of SPI was negative（-0.675）correlation with emulsibility.
出处
《大豆科技》
2014年第4期26-31,共6页
Soybean Science & Technology
基金
2012年黑龙江省研究生创新科研项目(YJSCX2012-128HLJ)
2013年哈尔滨商业大学博士科研启动项目(13DL016)
关键词
大豆分离蛋白
二级结构
乳化性
储藏
Soy protein isolate（SPI）
The secondary structure
Emulsibility
Storage
