食品工业科技2012，Vol.33Issue(8)：117-120,4.
酸性条件下高压均质对大豆蛋白结构与功能特性的影响
Effects of high-pressure homogenization in acid condition on the structure and functional properties of soybean proteins
摘要
Abstract
Through SDS-PAGE, hydrodynamic diameter and fluorescence spectroscopy, the effects of high- pressure homogenization in acid conditions （pH3.0）on the structure of soybean proteins were investigated.The changes of protein functional properties were also investigated. The results showed that highpressure homogenization in acid conditions led to slight impacts on the subunits of soybean proteins. With the homogenization pressure increasing, the hydrodynamic diameter would increase, and decrease later, which was the highest（94.33nm）at 40MPa.A similar change tendency was observed on the λmax of fluorescence spectroscopy of soybean proteins, indicating the structures of soybean proteins unfolded and then aggregated. When the homogenization pressure was 20MPa,a most significant unfolding was obtained, and the λmax was 336.0nm.As to the functional properties,the solubility was improved remarkably when the pressure reached 20MPa.The particle size distribution of emulsion decreased with the homogenization pressure increasing.关键词
大豆蛋白/酸处理/高压均质/结构/功能特性Key words
soybean protein/acid treatment/high- pressure homogenization/structure/functional properties分类
轻工纺织引用本文复制引用
源博恩,赵强忠,赵谋明..酸性条件下高压均质对大豆蛋白结构与功能特性的影响[J].食品工业科技,2012,33(8):117-120,4.基金项目
广东省高等学校高层次人才项目（粤教师函（2010）79号） （）
国家自然科学基金（20806030）. （）
