作　　者： ; ; ;

机构地区： 广东海洋大学

出　　处： 《食品与发酵工业》 2009年第3期53-57,63,共6页

摘　　要： 以琥珀酸酐和棕榈酸N-羟琥珀酰亚胺酯为酰化剂,使琥珀酰基和棕榈酰基与大豆分离蛋白(SPI)共价结合,主要检测了改性程度对SPI溶解性、表面疏水性、乳化性、在油-水界面上的吸附动力学及其界面膨胀流变特性的影响,分析了溶解性和表面疏水性与其界面特性的关系,比较了亲水和疏水改性对大豆蛋白界面特性的影响。研究显示,随着琥珀酰化程度的增加,SPI的水溶性增加,表面疏水性下降,蛋白分子在油-水界面上的吸附速率增加,吸附膜的界面膨胀模量增大,体系的乳化性能得到有效改善;适度的棕榈酰化(酰化程度为30.21%)使SPI的表面疏水性增加,溶解性没有明显降低,蛋白分子在油-水界面上的吸附加快,吸附膜的膨胀模量增大,乳化性能得到一定的改善;而当棕榈酰化程度达50%左右时,溶解性下降到近40%,吸附速率明显降低,乳化体系无法形成;比较而言,亲水的琥珀酰化比疏水的棕榈酰化对SPI界面特性的影响更为明显。因此,共价结合疏水基团使大豆蛋白表面疏水性增加对其界面特性的改善是有限的。 Succinyl and palmitoyl residues were covalently incorporated with soybean protein isolates （SPI） using the succinic acid anhydride and N-hydroxysuccinimide ester of palmitic acid. Effect of these modifications on solubility, surface hydrophobicity, emulsifying properties, adsorption kinetics and interfacial rheotogical properties at the oil-water interface of SPI was investigated. The results showed that solubility increased and surface hydrophobicity of SPI decreased with increasing degree of succinylation, which led to higher adsorption rate at the oil-water interface and higher interfacial dilatational modulus of adsorption films. The emulsifying properties were evidently improved. At 30.21% palmitoylated proteins, higher surface hydrophobicity without obvious loss of solubility were observed, which led to rapidly adsorb at the oilwater interface and a higher interfacial dilatational modulus. The emulsifying properties were also improved. However, at 50% palmitoylated proteins, the solubility decreased to 40%, causing lower rate of adsorption. No stable emulsions could be produced from the palmitoylated protein solutions. In Conclusion, effect of hydrophilic succinylation on interfacial properties of SPI was more severe than that of hydrophobic palmitoylation.

关 键 词： 大豆蛋白 琥珀酰化 棕榈酰化 表面疏水性 界面特性

领　　域： [轻工技术与工程] [轻工技术与工程] [电子电信]