食品科学2012，Vol.33Issue(15)：107-112,6.
不同方法制备的大豆分离蛋白功能性质的比较研究
Comparison of Functional Properties of Soybean Protein Isolates Prepared by Different Methods
摘要
Abstract
Several soybean protein isolates(SPI) were prepared by acid precipitation,Samoto method and calcium-precipitation method,respectively.The characteristics including protein yield,total lipid content,solubility and emulsification of these SPIs were investigated.Our results showed that the yield of calcium-precipitation protein(Less-LP SPI) was lower than that of acid precipitation protein(APP),but higher than 7S,11S extracted by Samoto fractionation procedure.The lipid content of Less-LP SPI was decreased by 45% when compared with that of APP.The lipid content of lipophilic protein(LP) obtained from Samoto fractionation was 7.48%,but the lipid contents in 7S and 11S were 1.45% and 2.36%,respectively.The Samoto LP-rich fraction had inferior solubility and emulsifying properties.Less-LP SPI had lower solubility(pH ≤ 10) and emulsifying activity than APP,while Less-LP SPI had superior emulsion stability.In summary,Less-LP SPI has lower lipid and better emulsion stability and therefore can improve the shelf life of foods.关键词
大豆分离蛋白/溶解性/乳化性/总脂含量Key words
soy protein isolate/solubility/emulsification/lipid content分类
轻工纺织引用本文复制引用
郑二丽,杨晓泉,吴娜娜..不同方法制备的大豆分离蛋白功能性质的比较研究[J].食品科学,2012,33(15):107-112,6.基金项目
广东省重大科技专项 （）
