摘要
以低温脱脂豆粕为原料,分离提取β-伴大豆球蛋白,考察超声波处理对β-伴大豆球蛋白乳化性能的影响。结果表明,超声处理后β-伴大豆球蛋白乳化性能显著提高,在功率200 W下,超声处理15 min,乳化活性和乳化稳定性均达到最高值。超声处理β-伴大豆球蛋白乳化性能的变化趋势与蛋白质表面疏水性的变化相同,乳状液粒径和游离蛋白质含量的变化趋势与乳化性能表现出的趋势基本吻合。超声改性增强了β-伴大豆球蛋白在水溶液的分散效果,导致蛋白质表面疏水性改变,进而影响其乳化性能。
β-conglycinin was separated from low-temperature defatted soybean meal, the emulsibility of β-conglycinin after ultrasonic-treatment were studied. The results showed that ultrasonic-treatment significantly improved emulsibility of β-conglycinin, and emulsifying activity and emulsion stability achieved maximum at 200 W. The change of emulsibility kept pace with protein surface hydrophobicity under ultrasonic-treatment. The change trend of average particle size and unadsorbed protein content of emulsion is basically consistent with emulsibility. Ultrasound enhanced dispersion effect of β-conglycinin in aqueous dispersion, while increasing surface hydrophobicity, thus affecting its emulsifying properties.
引文
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