CAJ | 학술논문

研究热处理对大豆分离蛋白膜性能和结构的影响,90℃热处理后制得的大豆分离蛋白膜呈现出最佳机械性能和阻隔性能.同时研究热处理后蛋白的结构变化,包括二硫键数最、疏水值和二级结构.结果显示:二硫键和α-螺旋含最与膜机械和阻隔性能呈现正相关性,而疏水值与膜机械和阻隔性能呈现负相关性.
연구열처리대대두분리단백막성능화결구적영향,90℃열처리후제득적대두분리단백막정현출최가궤계성능화조격성능.동시연구열처리후단백적결구변화,포괄이류건수최、소수치화이급결구.결과현시:이류건화α-라선함최여막궤계화조격성능정현정상관성,이소수치여막궤계화조격성능정현부상관성.
With the aim of revealing the differences in mechanical and barrier properties and protein structure of soy protein-isolate edible films produced at different thermal treatment temperatures and correlation between them, this study was conducted. Frdms produced at 90 ℃ showed the best mechanical and barrier properties. The difference in protein structure was evaluated in terms of disulfide bond content, hydrophobic value and main secondary structures including alpha-helix and beta-sheet. It was demonstrated that disulfide bond content and alpha-helix presented a positive correlation with mechanical and barrier properties of the films, which were negatively correlated with hydrophobic value.