CAJ | 학술논문

分别采用Folin-酚法、SE-HPLC、火焰原子吸收分光光度法研究了pH值和加热处理对大豆肽的稳定性(包括溶解性、分子量分布、可溶性钙结合量)的影响.结果表明:在pH值3～11时对大豆肽的溶解性和分子量分布均无显著影响,pH值9时大豆肽的钙结合能力最大;高温热处理(温度为80℃、100℃)对大豆肽的溶解度无显著影响,但都不同程度的增加了大分子(>20 KDa)的相对含量,100℃时肽的聚合速度更快;80℃加热10 min提高了大豆肽的钙结合能力,热处理温度升高或加热时间延长均会导致钙结合能力的下降.
분별채용Folin-분법、SE-HPLC、화염원자흡수분광광도법연구료pH치화가열처리대대두태적은정성(포괄용해성、분자량분포、가용성개결합량)적영향.결과표명:재pH치3～11시대대두태적용해성화분자량분포균무현저영향,pH치9시대두태적개결합능력최대;고온열처리(온도위80℃、100℃)대대두태적용해도무현저영향,단도불동정도적증가료대분자(>20 KDa)적상대함량,100℃시태적취합속도경쾌;80℃가열10 min제고료대두태적개결합능력,열처리온도승고혹가열시간연장균회도치개결합능력적하강.
Soybean peptides are capable of binding calcium,but it is still unclear if this ability will be affected in food-processing. In this paper,the effect of pH and heat treatment on stability of soybean peptides(solubility .molecular weights distribution, amount of soluble bind calcium)were studied by Folin-phenol,SE-HPLC and flame atomic absorption spectrome-by. The results showed there were no significant differences of the solubility and molecular weights of soybean peptides between pH 3-11,.calcium binding capacity of soybean peptides was highest at pH 9; heating treatment(80℃ and 100℃) have no significant influence on the solubility of soybean peptides while increased the content of high molecular weight. The amount of soluble bind calcium of soybean peptides improved in 80℃ for 10 min, whereas it decreased by the elevated temperature or prolonged heating time. Results suggest that pH and heat treatment have obvious influence on the stability of soybean peptides,so appropriate conditions should be selected in food processing.