食品科学2018，Vol.39Issue(9)：60-66,7.DOI:10.7506/spkx1002-6630-201809010
热处理对大豆分离蛋白结构和凝胶性的影响
Effect of Heat Treatment on the Secondary Structure and Gel Property of Soybean Protein Isolate
摘要
Abstract
This study determined the subunit composition and structure, free amino group content, free sulfhydryl content, surface hydrophobicity index and gel strength of soybean protein isolate (SPI). Furthermore, the effect of heat treatment on physicochemical properties, structural characteristics and gel property of SPI was explored. The results showed that with the increase in heat treatment temperature, the subunit dissociation of SPI was aggravated; the β-sheet content decreased significantly, whereas the random coil content increased significantly. The free amino group content, free sulfhydryl content, and surface hydrophobicity tended to increase with elevated temperature from 70 to 95 ℃ when the heat treatment lasted 10 min. In addition, the gel strength of heat induced gel decreased after an initial increase, and its water loss continuously dropped. In the case of heat treatment at 90 ℃, the free amino group content gradually increased, and the free sulfhydryl content and surface hydrophobicity initially increased and thereafter declined with increasing the treatment time from 5 to 60 min; the gel strength and the water loss of heat induced gel increased and declined, respectively. The gel strength and the water loss gradually increased and decreased respectively with the increase in temperature and holding time. To sum up, the optimal conditions to obtain SPI gel should be heat treatment at 90 ℃ for 15 min, and then maintenance at 90 ℃ for 30 min.关键词
大豆分离蛋白/蛋白质亚基/二级结构/表面性质/凝胶性Key words
soybean protein isolate/ protein subunits/ secondary structure/ surface properties/ gel properties分类
轻工纺织引用本文复制引用
陶汝青,夏宁,滕建文..热处理对大豆分离蛋白结构和凝胶性的影响[J].食品科学,2018,39(9):60-66,7.基金项目
广西自然科学基金项目(桂自科2016GXNSFAA380288) （桂自科2016GXNSFAA380288）
广西八桂学者团队项目 （）
