Superficial properties of soy protein 7S and 11S at low pH
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摘要: 本文采用7S形成纤维聚合结构的制备条件,研究低p H条件下长时间热处理对大豆蛋白7S和11S(包括酸性亚基和碱性亚基)乳化性和起泡性的影响。结果发现,低p H条件下长时间热处理的聚合手段,可以显著(p<0.05)改善不同大豆蛋白组分的起泡性,但对乳化性没有明显的改善作用,甚至对乳化稳定性有降低作用,这种改善程度与是否形成纤维聚合结构无关。与p H7.0条件下的热处理手段相比,低p H条件下长时间热处理的聚合手段能够使大豆蛋白7S和11S表面疏水性显著增加,这种特殊的结构变化更有力于提高起泡性能。因此,在低p H条件下长时间热处理后,7S和11S具有较高的表面疏水性和较好的起泡性能。Abstract: Based on the conditions of 7S forming fibril,the emulsifying and foaming properties of soy protein 7S and11S( including acidic and basic subunits) was investigated under prolonged heat treatment at low p H. The results showed that the foaming properties of different soy protein components were significantly improved( p < 0.05),while the emulsification was not sigificantly regular changed even the emulsion stability was reduced by heating treatment at low p H. There were no relationships between the fibrillar aggregates and modified properties.Compared with the heating treatment at p H7.0,the surface hydrophobicities of soy protein 7S and 11 S were significantly increased under heating treatment at low p H,and the special structure with high surface hydrophobicities was benefit for improving foaming properties of soy protein. Then,the surface hydrophobicities and foaming properties of 7S and 11 S were improved significantly after prolonged heat treatment at low p H.
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Keywords:
- soy protein /
- foaming properties /
- emulsifying properties /
- surface hydrophobicity /
- aggregation
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