【摘要】 采用蛋白质乳化容量电导法 ,对不同浓度、pH和酶水解条件下大豆分离蛋白乳化容量和乳化稳定性进行测定 ,结果表明 :大豆蛋白的乳化性在低浓度时随浓度上升而增加 ,浓度达到 6 %以后趋于稳定 ;等电点时 (pH4.5 ) ,乳化性最差 ,偏离等电点后尤其在偏碱性条件下 ,乳化性明显增加 ;酶水解后 ,乳化性变化较大 ,水解度 17%时 ,乳化性最佳更多还原

【Abstract】 A model was applied to evaluate the emulsifying capacity and stability of soy protein isolate (SPI).The effects of enzymatic hydrolysis on emulsifying properties of SPI were also investigated.The emulsifying capacity and stability of SPI increased with increasing SPI concentration,and became stable when SPI concentration was beyond 6%.When pH value reached 4.5,the isoelectric,point,the emulsifying properties were the worst,while were improved when pH was far from the isoelectric point especiall in alkaline.The top emulsifying capacity was obversed when DH value reached 17% with the enzymatic modification by papain.更多还原