储藏条件对SPI功能特性影响的研究
|
摘要
大豆分离蛋白被广泛应用于食品工业,但在贮运过程中其功能特性可能会发生变化。本研究采用不同包装形式(100%氮气铝箔包装、80%氮气：20%二氧化碳铝箔包装、60%氮气：40%二氧化碳铝箔包装、真空铝箔包装、实际工厂包装：白板纸塑/HDPE和PE包装)将大豆分离蛋白(SPI)包装后分别在高温高湿环境(RH 80%、30℃),常温常湿环境(RH 65%、25℃),低温条件(4℃),冷冻条件(-20℃～-18℃)和自然环境条件下储藏5个月。研究储藏环境、时间、包装条件对SPI功能特性(包括溶解性、乳化性及乳化稳定性、吸油性、吸水性和胶凝性)的影响。
只有在高温高湿环境下储藏至第四个月的PE包装中SPI的7S/11S比值与对照样相比显著下降(p<0.05),并且SPI亚基有不同程度的缺失,以PE包装中SPI亚基缺失明显；其余储藏条件下SPI的7S/11S比值变化不显著。但是通过SDS-PAGE实验发现SPI在所有储藏条件下都发生了亚基的解离和大分子物质的聚集。
通过研究SPI巯基和二硫键变化情况,发现在储藏过程中,SPI巯基含量下降、二硫键含量上升；并且充气包装和真空包装中SPI的巯基含量下降幅度小,二硫键含量上升幅度小；PE包装中SPI的巯基含量下降快,二硫键含量上升快。温度越低SPI巯基含量下降幅度越小,二硫键含量上升越快(但是冷冻环境下SPI二硫键上升速度小于低温环境)。
在高温高湿环境、常温常湿环境、自然环境下短期储藏时,充气包装中的氮气能够使SPI的溶解性、乳化性及乳化稳定性和胶凝性迅速增加,延缓SPI吸水性下降；随储藏时间的延长,氮气比例越低,温湿度越低,SPI功能特性相对保持较好。通过对各包装中SPI功能特性的比较得出包装材质对温湿度的阻隔性：铝箔包装>工厂包装>PE。
低温和冷冻环境能够使SPI的溶解性、乳化性及乳化稳定性和胶凝性增加,延缓SPI吸水性下降,其中以PE包装中SPI的溶解性、乳化性和胶凝性上升幅度最大,但随储藏时间延长SPI的功能特性仍下降,其中以60%N2：40%CO2充气铝箔包装能够使SPI保持相对较好的功能特性。
氮气能够使SPI的吸油性显著上升,上升后不随储藏时间(5个月),环境温湿度、充气比例的变化而变化。除高温高湿环境下,PE包装中SPI的吸油性在储藏3个月后显著下降外,其余四种储藏环境下SPI的吸油性与包装材质、储藏时间(5个月)、环境温湿度无明显关联。
通过相关性分析得出,只有在高温高湿环境下,PE包装中SPI的7S/11S比值与吸油性呈极显著的正相关,与溶解性、乳化性及乳化稳定性、吸水性、凝胶性相关性不显著；在五种环境下储藏时,PE包装中SPI巯基含量的变化均与乳化稳定性、吸水性均呈极显著的正相关；二硫键含量的变化均与乳化稳定性、吸水性均呈极显著的负相关。60%N2：40%C02充气铝箔包装中SPI巯基含量的变化均与吸水性呈显著的正相关,与吸油性呈显著的负相关；二硫键含量的变化均与吸水性呈显著的负相关,与吸油性呈显著的正相关。
The SPI was applied in food industry widely, but the functionalities of it may change during storage. The effect of store temperature, time, RH and package material on SPI functionalities such as solution, emulsification, oil absorption, water absorption and gelation property were studied, when SPI was packaged in 100% N2 and Al,80%N2:20%CO2 and Al, 60%N2:40% CO2 and Al, vacuum and Al, white paper/plastic/HDPE, and PE and then stored for 5 months in the conditions of RH 80%、30℃, RH 65%、25℃,4℃,-20℃～-18℃and naturally.
It was shown that the 7S/11S of SPI only packaged in PE and stored in high temperature and RH for 4 months decreased significantly(p<0.05), while the subunit of SPI would lost in different levels and obviously in PE. It was observed by SDS-PAGE that in all storage, the subunit of SPI disaggregated and molecules aggregated.
Focus on the sulfhydryln group and disulfide bond, it was found that the content of sulfydryl decreases while disulfide bond increased. They both changed slightly in inflatable and vacuum packaging but sharp in PE packaging. The lower was the temperature, the slighter decreased the content of-SH and sharper increased the-S-S-. The content of-S-S-increased slower in the freezing condition than in the cool temperature.
The N2 in the inflatable packaging could enhance the solubility, emulsibility and gelation property of SPI rapidly and delay the decreasing of water absorption in the condition of high, ambient temperature and RH and natural with short storage. In the storage, the lower was the N2 percent and the temperature and RH, the more stable was the functionalities. Comparing the functionalities of SPI with different packaging material, it was shown that the sequence of the barrier property of material to T and RH was Al packaging>factory packaging>PE packaging.
The solubility, emulsibility and gelation property of SPI improved in the cool and frozen condition. The decreasing of water absorption was delayed. The functionalities of SPI with PE packaging enhanced obviously. But with the time going, they decreased, except for the SPI in 60%N2:40%CO2 and Al packaging.
It has been showed that N2 could improve the oil absorption of SPI significantly and then keep it stable even as the time, ambient temperature and RH, content etc.. The oil absorption of SPI with PE packaging and 3 months storage of high temperature and RH decreased significantly, and other four storage conditions, packaging material and ambient condition had little relationship with it.
Analysis by relatedness, it was shown that the 7S/11S of SPI with PE packaging storage only in high T and RH was significantly positive correlation with oil absorption, but not with solution, emulsification, water property and gelation property. In the five storage pattern, the content of-SH with PE was significantly positive correlation with emulsion stability and water absorption, but the content of-S-S-was significantly negative correlation with them. The-SH of SPI in 60%N2:40%CO2 inflatable Al packaging was significantly positive correlation with water absorption and negative correlation with oil absorption, the-S-S-was negative correlation with water absorption but positive with oil absorption.
只有在高温高湿环境下储藏至第四个月的PE包装中SPI的7S/11S比值与对照样相比显著下降(p<0.05),并且SPI亚基有不同程度的缺失,以PE包装中SPI亚基缺失明显；其余储藏条件下SPI的7S/11S比值变化不显著。但是通过SDS-PAGE实验发现SPI在所有储藏条件下都发生了亚基的解离和大分子物质的聚集。
通过研究SPI巯基和二硫键变化情况,发现在储藏过程中,SPI巯基含量下降、二硫键含量上升；并且充气包装和真空包装中SPI的巯基含量下降幅度小,二硫键含量上升幅度小；PE包装中SPI的巯基含量下降快,二硫键含量上升快。温度越低SPI巯基含量下降幅度越小,二硫键含量上升越快(但是冷冻环境下SPI二硫键上升速度小于低温环境)。
在高温高湿环境、常温常湿环境、自然环境下短期储藏时,充气包装中的氮气能够使SPI的溶解性、乳化性及乳化稳定性和胶凝性迅速增加,延缓SPI吸水性下降；随储藏时间的延长,氮气比例越低,温湿度越低,SPI功能特性相对保持较好。通过对各包装中SPI功能特性的比较得出包装材质对温湿度的阻隔性：铝箔包装>工厂包装>PE。
低温和冷冻环境能够使SPI的溶解性、乳化性及乳化稳定性和胶凝性增加,延缓SPI吸水性下降,其中以PE包装中SPI的溶解性、乳化性和胶凝性上升幅度最大,但随储藏时间延长SPI的功能特性仍下降,其中以60%N2：40%CO2充气铝箔包装能够使SPI保持相对较好的功能特性。
氮气能够使SPI的吸油性显著上升,上升后不随储藏时间(5个月),环境温湿度、充气比例的变化而变化。除高温高湿环境下,PE包装中SPI的吸油性在储藏3个月后显著下降外,其余四种储藏环境下SPI的吸油性与包装材质、储藏时间(5个月)、环境温湿度无明显关联。
通过相关性分析得出,只有在高温高湿环境下,PE包装中SPI的7S/11S比值与吸油性呈极显著的正相关,与溶解性、乳化性及乳化稳定性、吸水性、凝胶性相关性不显著；在五种环境下储藏时,PE包装中SPI巯基含量的变化均与乳化稳定性、吸水性均呈极显著的正相关；二硫键含量的变化均与乳化稳定性、吸水性均呈极显著的负相关。60%N2：40%C02充气铝箔包装中SPI巯基含量的变化均与吸水性呈显著的正相关,与吸油性呈显著的负相关；二硫键含量的变化均与吸水性呈显著的负相关,与吸油性呈显著的正相关。
The SPI was applied in food industry widely, but the functionalities of it may change during storage. The effect of store temperature, time, RH and package material on SPI functionalities such as solution, emulsification, oil absorption, water absorption and gelation property were studied, when SPI was packaged in 100% N2 and Al,80%N2:20%CO2 and Al, 60%N2:40% CO2 and Al, vacuum and Al, white paper/plastic/HDPE, and PE and then stored for 5 months in the conditions of RH 80%、30℃, RH 65%、25℃,4℃,-20℃～-18℃and naturally.
It was shown that the 7S/11S of SPI only packaged in PE and stored in high temperature and RH for 4 months decreased significantly(p<0.05), while the subunit of SPI would lost in different levels and obviously in PE. It was observed by SDS-PAGE that in all storage, the subunit of SPI disaggregated and molecules aggregated.
Focus on the sulfhydryln group and disulfide bond, it was found that the content of sulfydryl decreases while disulfide bond increased. They both changed slightly in inflatable and vacuum packaging but sharp in PE packaging. The lower was the temperature, the slighter decreased the content of-SH and sharper increased the-S-S-. The content of-S-S-increased slower in the freezing condition than in the cool temperature.
The N2 in the inflatable packaging could enhance the solubility, emulsibility and gelation property of SPI rapidly and delay the decreasing of water absorption in the condition of high, ambient temperature and RH and natural with short storage. In the storage, the lower was the N2 percent and the temperature and RH, the more stable was the functionalities. Comparing the functionalities of SPI with different packaging material, it was shown that the sequence of the barrier property of material to T and RH was Al packaging>factory packaging>PE packaging.
The solubility, emulsibility and gelation property of SPI improved in the cool and frozen condition. The decreasing of water absorption was delayed. The functionalities of SPI with PE packaging enhanced obviously. But with the time going, they decreased, except for the SPI in 60%N2:40%CO2 and Al packaging.
It has been showed that N2 could improve the oil absorption of SPI significantly and then keep it stable even as the time, ambient temperature and RH, content etc.. The oil absorption of SPI with PE packaging and 3 months storage of high temperature and RH decreased significantly, and other four storage conditions, packaging material and ambient condition had little relationship with it.
Analysis by relatedness, it was shown that the 7S/11S of SPI with PE packaging storage only in high T and RH was significantly positive correlation with oil absorption, but not with solution, emulsification, water property and gelation property. In the five storage pattern, the content of-SH with PE was significantly positive correlation with emulsion stability and water absorption, but the content of-S-S-was significantly negative correlation with them. The-SH of SPI in 60%N2:40%CO2 inflatable Al packaging was significantly positive correlation with water absorption and negative correlation with oil absorption, the-S-S-was negative correlation with water absorption but positive with oil absorption.
引文
[1]石彦国.大豆制品工艺学[M].北京：中国轻工业出版社,2005
[2]李玉珍,肖怀秋等.大豆分离蛋白功能特性及其在食品工业中的应用[J].中国食品添加剂,2008,01：121～125
[3]李里特.大豆加工与利用[M]．北京：化学工业出版社,2003
[4]管斌,林洪,王广策.食品蛋白质化学[M]．北京：化学工业出版社,2005
[5]周兵(Zhou B),周瑞宝(Zhou R B)西部粮油科技(Science and Technology of West Grain and Oil),1998,23:39-43
[6]Kinsella J E.J.Am. Oil Chem. Soc.,1979,56:242～258
[7]孟祥勋.大豆种子贮藏蛋白研究[J].东北农业大学学报,1997,28(2)：201～207
[8]周瑞宝,周兵.大豆7S和11S球蛋白的结构和功能[J].中国粮油学报,1998,13(6)：39～42
[9]田琨,关娟等.大豆分离蛋白结构与性能[J].化学进展,2008,20(4)：555～573
[10]Fahnestock S R,Steinbuchel A著,邵正中,杨新林译.生物高分子[M]．北京：化学工业出版社,2001
[11]Adachi M, Takenaka Y, Gidamis A B,Mikami B,Utsumi S[J].Mol.Biol.2001,305:291～305
[12]Maruyama N,Salleh M RM,Takahashi K,Yagasaki K,Goto H,Hontani N,Nakagawa S,Utsumi S[J].Agric.Food Chem,2002,50:4323～4326
[13]Lawrence M C,Izard T,Beuchat M,Blagrove RJ,Colman P M[J].Mol.Biol.1994,238:748～776
[14]冯屏,徐玉佩.功能性大豆蛋白及其应用[J].中国油脂,2001,26(6)：70～75
[15]Wager J.R.Surface Functional Properties of Native.Acid Treated and Reduced Soy Glycinin.2.Emulsifyinng Properties [J].Agric Food Chem.1999,47(6):2181～2187
[16]黄友如,华欲飞等.大豆分离蛋白功能性质及其影响因素[J].粮食与油脂,2003,5：12～15
[17]陈伟斌.大豆分离蛋白的功能性和改性研究进展.[J].粮食加工,2006,4：67～72.
[18]郭心义.我国大豆蛋白生产现状及前景展望[J].粮油加工与食品机械,2004,3：13～15
[19]朱秀清,江连州,富校轶.国内外大豆加工利用的研究发展(一)[J].食品科技,2001,6：1～5
[20]郑建仙.功能性食品生物技术[M].北京：中国轻工业出版社,2004：252～258
[21]卜实,刘忠臣.专用大豆蛋白市场需求预测[J].大豆通报,2001,1：26
[22]Mingxia Liu et al.Emulsifying Properties of Acidic Subunits of Soy 11S Globulin[J].Agric. Food Chem,1999,47(12):4970～4975
[23]Catriona M. M. Lakemond et al. Soy Glycinin:Influence of pH and Ionic Strength on Solubility and Molecular Structure at Ambient Temperature[J].Agric.Food Chem,2000,48(6):1985～1989
[24]Catriona M. M. Lakemond et al.Heat Denaturation of Soy Glycinin:Influence of pH and Ionic Strength on Molecular Structure[J].Agric.Food Chem,2000,48(6):1991～1995
[25]Anna L.Riblett et al.Characterization of P-Conglycinin and Glycinin Soy Protein Genotypes[J].Agric.Food Chem,2001,49:4983～4989
[26]Takao Nagano et al. Dynamic Viscoelastic Study on the Gelation of 7S Globulin from Soybean[J].Agric.Food Chem,1992,40:941～944
[27]Nobuyuki Maruyama et al.Structure-Physicochemical Function Relationships of Soybean β-Conglycinin Constituent Subunits[J].Agric. Food Chem,1999,47:5278～5284
[28]Yin Chunming, Zhou Ruibao.Study on Structure-Emulsifying Properties Relationship of Yu-25 Soybean 11S Glycinin[M]. China & International Soybean Conference & Exhibition,2002:156
[29]吴玉清,尾崎幸洋.二维相关红外光谱研究溶液中蛋白质的结构[J].红外与毫米波学报,2003,3：161～168
[30]Xiaoyan Zhao,Fusheng Chen. FTIR spectra studies on the secondary structures of 7S and 11S globulins from soybean proteins using AOT reverse micellar extraction[J].Food Hydrocolloids,2008,22:568～575
[31]Adel M.Yousif, Ian L.Batey.Effect of storage of adzuki bean on starch and protein properties[J]. Lebensm.Wiss. u.-Technol,2003,36:601～607
[32]Damodaran S.Food Proteins(eds.Kinsella J E,Souci W G.).Champaign:AOCS Press,1997.21～51
[33][Liu K.Soybeans Chemistry,Technology and Utilization.New York:Chapman and Hall,1997
[34]Puppo M C,Lupano C E, Anon M C.[J].Agric.Food Chemistry,1995,43:2356～2361
[35]Nagano T, Mori H,Nishinari K.[J].Agric.Food Chemistry,1994,42:1415～1419
[36]Chun Liu, Xiansheng Wang,Hao Ma.Functional properties of protein isolates from soybeans stored under various conditions[J].Food Chemistry,2008,111:29～37
[37]H.J.HOU AND K.C.CHANG Structural Characteristics of Purified β-Conglycinin from Soybeans Stored under Four Conditions[J].Agric. Food Chem.2004,52:7931～7937
[38]Dick Home-jer Hou and Sam Kow-Ching Chang.Structural Characteristics of Purified Glycinin from Soybeans Stored under Various Conditions[J].Agric. Food Chem,2004,52(12):3792～3800
[39]M.C. Sa'nchez-Mata, M. Ca'mara, C.Di'ez-Marque's. Extending shelf-life and nutritive value of green beans (Phaseolus vulgaris L.), by controlled atmosphere storage:macronutrients[J].Food Chemistry,2003,80:309-315
[40]邢小鹏,吴高峻,孙华.大豆分离蛋白的功能特性[J].食品工业科技,2000,21(4)：74～76.
[41]黄俊彦,韩春阳,姜浩.气调保鲜包装技术的应用[J].包装工程,2007,1(28)：44～48.
[42]高愿军,熊卫东.食品包装[M]．北京：化学工业出版社,2005
[43]B.D.哈密斯.蛋白质的凝胶电泳实践方法[M].科学出版社,1994
[44]黄惠华等.大豆原料及其分离蛋白的SDS-PAGE图谱研究[J].食品科学,2000,21(6)：15～19
[45]李丽娜,李军生,阎柳娟.分光光度法测定食品蛋白质中二硫键的含量[J].食品科学,2008,8(29)：562～564.
[46]LU ZHANG AND XIUZHI SUSAN SUN.Effect of Sodium Bisulfite on Properties of Soybean Glycinin[J].Agric. Food Chem.2008,56:11192～11197
[47]华欲飞,顾玉兴.大豆蛋白的吸水和持水性能[J].中国油脂,1999,24(4)：64～67
[48]郭兴凤.豌豆蛋白的功能特性研究[J].郑州粮食学院学报,1996,1(17)：69～74
[49]郭兴凤,慕运动,阮诗丰.不同测定方法对大豆分离蛋白乳化性测定结果的影响[J].食品研究与 开发,2007,2(28)：129-131
[50]郭兴凤,张艳红,陆惠等.大豆分离蛋白凝胶制备和凝胶质构特性研究[J].中国粮油学报,2005,6(20)：68～70
[51]胡传荣等.大豆蛋白凝胶特性的研究[J].武汉食品工业学院学报,1996,4：11～16
[52]薄玉红,崔东善.用物性测定仪测定大豆分离蛋白的凝胶性[J].大豆通报,2001,3：25～29
[2]李玉珍,肖怀秋等.大豆分离蛋白功能特性及其在食品工业中的应用[J].中国食品添加剂,2008,01：121～125
[3]李里特.大豆加工与利用[M]．北京：化学工业出版社,2003
[4]管斌,林洪,王广策.食品蛋白质化学[M]．北京：化学工业出版社,2005
[5]周兵(Zhou B),周瑞宝(Zhou R B)西部粮油科技(Science and Technology of West Grain and Oil),1998,23:39-43
[6]Kinsella J E.J.Am. Oil Chem. Soc.,1979,56:242～258
[7]孟祥勋.大豆种子贮藏蛋白研究[J].东北农业大学学报,1997,28(2)：201～207
[8]周瑞宝,周兵.大豆7S和11S球蛋白的结构和功能[J].中国粮油学报,1998,13(6)：39～42
[9]田琨,关娟等.大豆分离蛋白结构与性能[J].化学进展,2008,20(4)：555～573
[10]Fahnestock S R,Steinbuchel A著,邵正中,杨新林译.生物高分子[M]．北京：化学工业出版社,2001
[11]Adachi M, Takenaka Y, Gidamis A B,Mikami B,Utsumi S[J].Mol.Biol.2001,305:291～305
[12]Maruyama N,Salleh M RM,Takahashi K,Yagasaki K,Goto H,Hontani N,Nakagawa S,Utsumi S[J].Agric.Food Chem,2002,50:4323～4326
[13]Lawrence M C,Izard T,Beuchat M,Blagrove RJ,Colman P M[J].Mol.Biol.1994,238:748～776
[14]冯屏,徐玉佩.功能性大豆蛋白及其应用[J].中国油脂,2001,26(6)：70～75
[15]Wager J.R.Surface Functional Properties of Native.Acid Treated and Reduced Soy Glycinin.2.Emulsifyinng Properties [J].Agric Food Chem.1999,47(6):2181～2187
[16]黄友如,华欲飞等.大豆分离蛋白功能性质及其影响因素[J].粮食与油脂,2003,5：12～15
[17]陈伟斌.大豆分离蛋白的功能性和改性研究进展.[J].粮食加工,2006,4：67～72.
[18]郭心义.我国大豆蛋白生产现状及前景展望[J].粮油加工与食品机械,2004,3：13～15
[19]朱秀清,江连州,富校轶.国内外大豆加工利用的研究发展(一)[J].食品科技,2001,6：1～5
[20]郑建仙.功能性食品生物技术[M].北京：中国轻工业出版社,2004：252～258
[21]卜实,刘忠臣.专用大豆蛋白市场需求预测[J].大豆通报,2001,1：26
[22]Mingxia Liu et al.Emulsifying Properties of Acidic Subunits of Soy 11S Globulin[J].Agric. Food Chem,1999,47(12):4970～4975
[23]Catriona M. M. Lakemond et al. Soy Glycinin:Influence of pH and Ionic Strength on Solubility and Molecular Structure at Ambient Temperature[J].Agric.Food Chem,2000,48(6):1985～1989
[24]Catriona M. M. Lakemond et al.Heat Denaturation of Soy Glycinin:Influence of pH and Ionic Strength on Molecular Structure[J].Agric.Food Chem,2000,48(6):1991～1995
[25]Anna L.Riblett et al.Characterization of P-Conglycinin and Glycinin Soy Protein Genotypes[J].Agric.Food Chem,2001,49:4983～4989
[26]Takao Nagano et al. Dynamic Viscoelastic Study on the Gelation of 7S Globulin from Soybean[J].Agric.Food Chem,1992,40:941～944
[27]Nobuyuki Maruyama et al.Structure-Physicochemical Function Relationships of Soybean β-Conglycinin Constituent Subunits[J].Agric. Food Chem,1999,47:5278～5284
[28]Yin Chunming, Zhou Ruibao.Study on Structure-Emulsifying Properties Relationship of Yu-25 Soybean 11S Glycinin[M]. China & International Soybean Conference & Exhibition,2002:156
[29]吴玉清,尾崎幸洋.二维相关红外光谱研究溶液中蛋白质的结构[J].红外与毫米波学报,2003,3：161～168
[30]Xiaoyan Zhao,Fusheng Chen. FTIR spectra studies on the secondary structures of 7S and 11S globulins from soybean proteins using AOT reverse micellar extraction[J].Food Hydrocolloids,2008,22:568～575
[31]Adel M.Yousif, Ian L.Batey.Effect of storage of adzuki bean on starch and protein properties[J]. Lebensm.Wiss. u.-Technol,2003,36:601～607
[32]Damodaran S.Food Proteins(eds.Kinsella J E,Souci W G.).Champaign:AOCS Press,1997.21～51
[33][Liu K.Soybeans Chemistry,Technology and Utilization.New York:Chapman and Hall,1997
[34]Puppo M C,Lupano C E, Anon M C.[J].Agric.Food Chemistry,1995,43:2356～2361
[35]Nagano T, Mori H,Nishinari K.[J].Agric.Food Chemistry,1994,42:1415～1419
[36]Chun Liu, Xiansheng Wang,Hao Ma.Functional properties of protein isolates from soybeans stored under various conditions[J].Food Chemistry,2008,111:29～37
[37]H.J.HOU AND K.C.CHANG Structural Characteristics of Purified β-Conglycinin from Soybeans Stored under Four Conditions[J].Agric. Food Chem.2004,52:7931～7937
[38]Dick Home-jer Hou and Sam Kow-Ching Chang.Structural Characteristics of Purified Glycinin from Soybeans Stored under Various Conditions[J].Agric. Food Chem,2004,52(12):3792～3800
[39]M.C. Sa'nchez-Mata, M. Ca'mara, C.Di'ez-Marque's. Extending shelf-life and nutritive value of green beans (Phaseolus vulgaris L.), by controlled atmosphere storage:macronutrients[J].Food Chemistry,2003,80:309-315
[40]邢小鹏,吴高峻,孙华.大豆分离蛋白的功能特性[J].食品工业科技,2000,21(4)：74～76.
[41]黄俊彦,韩春阳,姜浩.气调保鲜包装技术的应用[J].包装工程,2007,1(28)：44～48.
[42]高愿军,熊卫东.食品包装[M]．北京：化学工业出版社,2005
[43]B.D.哈密斯.蛋白质的凝胶电泳实践方法[M].科学出版社,1994
[44]黄惠华等.大豆原料及其分离蛋白的SDS-PAGE图谱研究[J].食品科学,2000,21(6)：15～19
[45]李丽娜,李军生,阎柳娟.分光光度法测定食品蛋白质中二硫键的含量[J].食品科学,2008,8(29)：562～564.
[46]LU ZHANG AND XIUZHI SUSAN SUN.Effect of Sodium Bisulfite on Properties of Soybean Glycinin[J].Agric. Food Chem.2008,56:11192～11197
[47]华欲飞,顾玉兴.大豆蛋白的吸水和持水性能[J].中国油脂,1999,24(4)：64～67
[48]郭兴凤.豌豆蛋白的功能特性研究[J].郑州粮食学院学报,1996,1(17)：69～74
[49]郭兴凤,慕运动,阮诗丰.不同测定方法对大豆分离蛋白乳化性测定结果的影响[J].食品研究与 开发,2007,2(28)：129-131
[50]郭兴凤,张艳红,陆惠等.大豆分离蛋白凝胶制备和凝胶质构特性研究[J].中国粮油学报,2005,6(20)：68～70
[51]胡传荣等.大豆蛋白凝胶特性的研究[J].武汉食品工业学院学报,1996,4：11～16
[52]薄玉红,崔东善.用物性测定仪测定大豆分离蛋白的凝胶性[J].大豆通报,2001,3：25～29