发芽对大豆分离蛋白功能性质的影响.pdfVIP

64 2011, Vol. 32, No. 23 食品科学 ※基础研究 王素雅，赵甲慧，杨玉玲，鞠兴荣 (南京财经大学食品科学与工程学院，江苏省粮油食品检测与深加工重点实验室，江苏 南京 210046) 研究发芽对大豆分离蛋白(SPI)功能性质的影响。采用碱提酸沉法制备不同发芽阶段的 SPI，研究大豆蛋白 功能性质变化。结果表明：发芽使大豆 SPI 溶解性、吸水性、起泡性和乳化性均有所增加，其中芽长 1cm 大豆 SPI 具有最佳的蛋白功能性质。SDS- 聚丙烯酰胺凝胶电泳(SDS)结果表明：大豆发芽过程中 7S 球蛋白更易受 蛋白酶影响而发生降解，使其内部疏水性氨基酸残基暴露，从而使大豆 SPI 的功能性质不能持续改善。 发芽；大豆分离蛋白(SPI) ；功能性质；分子质量 Effect of Germination on Functional Properties of Soybean Protein Isolate WANG Su-ya ，ZHAO Jia-hui ，YANG Yu-ling ，JU Xing-rong (Jiangsu Key Laboratory of Quality Control and Further Processing on Grain and Oil, School of Food Science and Technology, Nanjing University of Finance and Economics, Nanjing 210046, China) Abstract：In this paper, we report the results of experiments intended to reveal the effect of germination on functional properties of soybean protein isolate (SPI). SPI from germinated soybean seeds at different stages of germination was prepared using the method of alkaline extraction and subsequent acid precipitation, and then determined for functional properties. Our results showed that solubility, foaming properties, emulsifying properties and water-holding capacity of SPI extracted from germinated soybean seeds were all better than those of SPI extracted from non-germinated ones. Furthermore, SPI from germinated soybean seeds with 1 cm long sprouts was observed to have the best functional properties. The results from SDSindicated that most hydrophobic amino acids of 7S globulin were exposed on the surface due to being easily hydrolyzed by endogenous protease, improving functional properties of SPI. Key words ：germination ；soy protein isolate (SPI)；functional property ；molecular weight 中图分类号：TS201.2 文献标识码：A