食品科学 ›› 2012, Vol. 33 ›› Issue (15): 107-112.

• 基础研究 • 上一篇    下一篇

不同方法制备的大豆分离蛋白功能性质的比较研究

郑二丽,杨晓泉*,吴娜娜   

  1. 华南理工大学轻工与食品学院,食物蛋白工程研究所
  • 收稿日期:2011-07-06 修回日期:2012-04-16 出版日期:2012-08-15 发布日期:2012-09-07
  • 通讯作者: 杨晓泉 E-mail:fexqyang@163.com

Comparison of Functional Properties of Soybean Protein Isolates Prepared by Different Methods

  • Received:2011-07-06 Revised:2012-04-16 Online:2012-08-15 Published:2012-09-07

摘要: 采用普通的碱溶酸沉方法、Samoto法、钙离子沉淀法制备出几种大豆分离蛋白,并对其产率、总脂含量及溶解性、乳化性等物化性质和功能性质进行系统比较。结果表明:钙离子沉淀法制备的大豆分离蛋白(Less-LP SPI)的产率是碱溶酸沉大豆分离蛋白(APP)产率的65%,但高于由Samoto法提取的7S与11S两种大豆分离蛋白产率之和;Less-LP SPI的总脂含量比APP降低了45%,由Samoto法提取的亲脂性蛋白(LP)中总脂含量达到7.48%,而7S与11S蛋白中脂含量分别为1.45%、2.36%。在功能性质上,LP的溶解性、乳化活性均比较差,7S、11S质量比1:2混合蛋白的溶解性最好,而Less-LP SPI在pH≤10时溶解性低于APP;乳化性方面,Less-LP SPI的乳化活性稍低于7S、11S质量比1:2的混合蛋白及APP,但乳化稳定性远高于后者。总体上,Less-LP SPI脂含量少、乳化稳定性好,方法简单,且可提高其货架期。

关键词: 大豆分离蛋白, 溶解性, 乳化性, 总脂含量

Abstract: Several soybean protein isolates (SPI) were prepared by acid precipitation, Samoto method and calcium-precipitation method, respectively. The characteristics including protein yield, total lipid content, solubility and emulsification of these SPIs were investigated. Our results showed that the yield of calcium-precipitation protein (Less-LP SPI) was lower than that of acid precipitation protein (APP), but higher than 7S, 11S extracted by Samoto fractionation procedure. The lipid content of Less-LP SPI was decreased by 45% when compared with that of APP. The lipid content of lipophilic protein (LP) obtained from Samoto fractionation was 7.48%, but the lipid contents in 7S and 11S were 1.45% and 2.36%, respectively. The Samoto LP-rich fraction had inferior solubility and emulsifying properties. Less-LP SPI had lower solubility (pH ≤ 10) and emulsifying activity than APP, while Less-LP SPI had superior emulsion stability. In summary, Less-LP SPI has lower lipid and better emulsion stability and therefore can improve the shelf life of foods.

Key words: soy protein isolate, solubility, emulsification, lipid content

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