作　　者： ; ; ; ;

机构地区： 东北农业大学食品学院

出　　处： 《食品工业科技》 2011年第3期123-126,130,共5页

摘　　要： 为提高大豆分离蛋白的乳化性,采用超声和琥珀酰化两种方法对大豆分离蛋白进行复合改性。通过单因素实验研究底物浓度、超声功率、超声时间、琥珀酸酐添加量和酰化反应温度对大豆分离蛋白乳化性的影响。在单因素实验的基础上,运用响应面法优化出超声-琥珀酰化改性大豆分离蛋白的适宜条件:超声功率569.36W、超声时间9.79min、酰化温度49.72℃。该条件下制得的改性大豆分离蛋白的乳化活性和乳化稳定性与未改性的大豆分离蛋白相比较,分别提高了3.05倍和4.65倍。 In order to improve the emulsibility of soybean protein isolate（SPI）,ultrasonic processing and succinylation were used to modify the proteins. The effects of substrate concentration,ultrasonic power,ultrasonic time,the ratio of succinic anhydride,and the temperature of acylation reaction on the emulsifying activity and emulsion stability were studied by single factor experiments. Through the response surface methodology,the optimal conditions were as follows：ultrasonic power 569. 36W,ultrasonic time 9. 79min,and reaction temperature 49. 72℃.Comparing to those of raw SPI,the emulsifying activity and emulsion stability of the proteins prepared under the optimal conditions had improved 3. 05 times and 4. 65 times,respectively.

关 键 词： 大豆分离蛋白 超声波处理 琥珀酰化 乳化性 响应面法

领　　域： [轻工技术与工程] [轻工技术与工程]