食品工业科技2013，Vol.34Issue(7)：90-95,6.
超声强化大豆分离蛋白-糖接枝反应作用机理的初步探讨
Preliminary discussion on mechanism of ultrasonic enhanced soy protein isolates-saccharide graft reaction
摘要
Abstract
The mechanism of ultrasound promoting soy protein isolate(SPI)-saccharide graft reaction was studied by using soybean protein isolates as the research object.Compared with classical wet-heating, content of free amino acid increased from 0.86mol/L to 0.98mol/L when SPI was treated by ultrasonic for 60min. Surface hydrophobicity and content of apparent sulfhydryl content were also increased to a certain extent respectively. In this case,polypeptide chains of protein were more stretch,and part of free amino groups buried in the molecules inside were exposed.At the same time,α-helix and β-folding of SPI was significantly reduced while irregular coil was significantly increased,that showed ordered molecule structures become disordered and its steric hindrance reduced.The graft reaction of SPI-saccharide was accelerated because their more contacting led by intense vibration of ultrasound.关键词
超声处理/大豆分离蛋白(SPI)/接枝反应/机制Key words
ultrasonic treatment/ soy protein isolates (SPI)/ graft reaction/ mechanism分类
轻工纺织引用本文复制引用
穆利霞,赵谋明,颜小平,廖森泰..超声强化大豆分离蛋白-糖接枝反应作用机理的初步探讨[J].食品工业科技,2013,34(7):90-95,6.基金项目
现代农业产业技术体系建设专项资金财教[2008]370号. （）
