两种大豆分离蛋白的比较研究-食品科学.PDF

72 2006, Vol. 27, No. 05 黄友如，华欲飞，裘爱泳 (江南大学食品学院 食品科学与安全教育部重点实验室，江苏 无锡 214036) ：本文以醇洗豆粕为原料制备大豆分离蛋白(SPI-A)，并将之与传统的碱溶酸沉工艺制备的大豆分离蛋白(SPI- C)作比较，发现脱脂豆粕经醇洗之后所制备的大豆分离蛋白，其功能性质明显优于传统的大豆分离蛋白。凝胶性 能研究表明样品SPI-A的凝胶强度是385.4g，明显高于样品CSPI(85.4g)；样品SPI-A的乳化和起泡性能也有明显的 改善；HPLC研究表明SPI-A和SPI-C两种样品几乎在同一时间出峰，但激光光散射分析表明样品SPI-A的流体动 力学半径远比样品SPI-C的大，说明样品SPI-A形成的聚集体体积较大，结构较为疏松，而样品SPI-C所形成的聚 集体体积较小且结构较为致密。 ：大豆分离蛋白；乙醇；功能性质；凝胶；H P L C ；光散射 Characteristics Comparative Study on Two Extraction Types of Soy Protein Isolates HUANG You-ru，HUA Yu-fei，QIU Ai-yong (Key Laboratory of Food Science and Safety, Ministry of Education, School of Food Science and Engineering, Southern Yangtze University, Wuxi 214036, China) Abstract ：Defatted soy flakes were washed with aqueous alcohol and the resultant material was extracted with water to prepare soy protein isolate (SPI-A) with improved functional properties in comparing with the conventional soy protein isolate(SPI-C) 收稿日期：2005-05-23 基金项目：国家自然科学基金项目；教育部留学回国人员基金资助项目(教外司留[2003]406号) 作者简介：黄友如(1966-) ，男，讲师，博士研究生，主要从事植物蛋白的研究与开发。 Carbohydrates were unimportant to the taste of hydrolyastes Science and Technology of Food Industry(in Chinese), 2000, 21(4): 17- 19. except the appearance even at low content. Change of pH [5] AOAC. Official methods of analysis[M]. Arlington, VA: Kenneth Hilrich. demonstrated that the buffer capacity of hydrolysates was 1996. increasing, and its texture became bett