食品工业科技2012，Vol.33Issue(11)：116-119,4.
葡萄糖对大豆分离蛋白储藏中性质变化的影响
Effect of glucose on the characteristic change of soybean protein isolate during storage
摘要
Abstract
The effect of glucose in soybean protein isolate（SPI） products on their solubility and relative structural property change during storage was investigated. SPI samples containing different glucose were sealed in PE bags and stored at 37℃, away from light for 70d. According to the determination of solubility, surface hydrophobicity,free amino group content and molecular weight distribution of SPI,it was found that,solubility decreased continuously surface hydrophobicity increased in the first 10d,then kept no obvious change and free amino group content exhibited a drop trend in the first 40d,then kept stable generally while molecular weight showed a complex change during storage,with the increasing of glucose,the decreasing of aggregation degree of product, but high glucose content led to more severe aggregation and degradation. For the change of solubility was not proportional to that of free amino group content and molecular weight,it indicated that the drop of SPI solubility during storage period was not only induced by Maillard reaction,but also probably induced by oxidation, non-covalent cross-linking, and covalent cross-linking关键词
大豆分离蛋白/葡萄糖/储藏/性质变化Key words
soybean protein isolate glucose storage characteristic change分类
轻工纺织引用本文复制引用
曾永昶,何志勇,曾茂茂,黄小林,陈洁..葡萄糖对大豆分离蛋白储藏中性质变化的影响[J].食品工业科技,2012,33(11):116-119,4.基金项目
国家自然科学基金 （）
教育部博士点新教师基金 （）
中央高校基本科研业务费专项资金项目 （）
益海-嘉里集团食品技术研究所项目 （）
