食品科学2011，Vol.32Issue(19)：83-87,5.
高压均质对大豆β-伴球蛋白结构及功能特性的影响
Effect of High-pressure Homogenization on Structure and Functional Properties of Soybean β-Conglycinin
摘要
Abstract
The structure and functional properties of high-pressure homogenized β-conglycinin were investigated by differential scanning calorimetry（DSC）,scanning electron microscope（SEM） and Fourier transform infrared spectroscopy（FTIR）.The denaturation temperature of the β-conglycinin was determined by DSC to be（74 ± 1） ℃.The particle size of the protein after high-pressure homogenization became much smaller.FTIR spectroscopy showed the protein structure was changed significantly after homogenization at 20 MPa and 30 MPa.Moreover,the protein exhibited a high solubility,emulsifying activity and emulsion stability and low whey precipitation after homogenization.The β-conglycinin revealed an increase of its water-holding capacity at the pressure levels of 20 MPa and 35 MPa,and an enhanced oil-holding capacity at 25 MPa and 30 MPa of homogenization pressure.关键词
大豆β-伴球蛋白/高压均质/功能特性/结构Key words
soybean β-conglycinin/high-pressure homogenization/structure/functional properties分类
化学化工引用本文复制引用
郭丽,王鹏,赵东江,王广慧,周风超,马雪..高压均质对大豆β-伴球蛋白结构及功能特性的影响[J].食品科学,2011,32(19):83-87,5.基金项目
黑龙江省教育厅科学技术研究项目 （）
绥化学院博士科研基金资助项目 （）
