【摘要】 以大豆浓缩蛋白、改性大豆浓缩蛋白、大豆分离蛋白、商业大豆分离蛋白和酪蛋白钠为原料,比较了它们的乳化性、界面张力、NSI、表面疏水性、分子量分布等方面的差异。结果表明,不同大豆蛋白乳化能力差别很大,但界面张力无显著差异;NSI较好的大豆蛋白乳化能力较强,疏水性和分子量的增大也有利于乳化能力的提高;同时将NSI、表面疏水性和分子量分布等综合考虑,将能更好地解释和预测大豆蛋白的乳化性能。更多还原

【Abstract】 SPC, FSPC, SPI, FSPI and sodium casein were studied to determine the relationship between the emulsifi-cation and nitrogen solubility ( NSI), surface hydrophobicity, and molecular weight distribution ( MWD) .The results showed that there were great difference in emulsification of four kinds of soy proteins but not in interface tension. It was found that emulsifying properties improved with the increas of NSI. Surface hydrophobicity and MWD were also important to the emulsification. The emulsifying properties of the proteins studied could be more accurately explained and predicted using NSI, surface hydrophobicity and MWD together.更多还原