食品科学2011，Vol.32Issue(23)：64-68,5.
发芽对大豆分离蛋白功能性质的影响
Effect of Germination on Functional Properties of Soybean Protein Isolate
王素雅 1赵甲慧 1杨玉玲 1鞠兴荣1
作者信息
- 1. 南京财经大学食品科学与工程学院,江苏省粮油食品检测与深加工重点实验室,江苏南京210046
- 折叠
摘要
Abstract
In this paper,we report the results of experiments intended to reveal the effect of germination on functional properties of soybean protein isolate（SPI）.SPI from germinated soybean seeds at different stages of germination was prepared using the method of alkaline extraction and subsequent acid precipitation,and then determined for functional properties.Our results showed that solubility,foaming properties,emulsifying properties and water-holding capacity of SPI extracted from germinated soybean seeds were all better than those of SPI extracted from non-germinated ones.Furthermore,SPI from germinated soybean seeds with 1 cm long sprouts was observed to have the best functional properties.The results from SDS-PAGE indicated that most hydrophobic amino acids of 7S globulin were exposed on the surface due to being easily hydrolyzed by endogenous protease,improving functional properties of SPI.关键词
发芽/大豆分离蛋白（SPI）/功能性质/分子质量Key words
germination/soy protein isolate（SPI）/functional property/molecular weight分类
轻工纺织引用本文复制引用
王素雅,赵甲慧,杨玉玲,鞠兴荣..发芽对大豆分离蛋白功能性质的影响[J].食品科学,2011,32(23):64-68,5.
