中国油脂
中國油脂
중국유지
CHINA OILS AND FATS
2014年
4期
38-41
,共4页
大豆蛋白粉%碱改性%黏度%结晶性%蛋白质二级结构
大豆蛋白粉%堿改性%黏度%結晶性%蛋白質二級結構
대두단백분%감개성%점도%결정성%단백질이급결구
soybean protein powder%alkali modification%viscosity%crystallinity%protein secondary structure
用碱液对大豆蛋白粉改性，研究了加碱量、温度及时间对碱改性大豆蛋白液黏度的影响，并通过X射线衍射和红外光谱等表征手段考察了碱改性大豆蛋白粉的结晶性及蛋白质二级结构。结果表明，在加碱量4%(以大豆蛋白粉质量计)、温度60℃、时间0.5 h时，改性大豆蛋白液的黏度最大，改性大豆蛋白粉的结晶性遭到破坏，蛋白质二级结构中无规卷曲含量达到最大值。
用堿液對大豆蛋白粉改性，研究瞭加堿量、溫度及時間對堿改性大豆蛋白液黏度的影響，併通過X射線衍射和紅外光譜等錶徵手段攷察瞭堿改性大豆蛋白粉的結晶性及蛋白質二級結構。結果錶明，在加堿量4%(以大豆蛋白粉質量計)、溫度60℃、時間0.5 h時，改性大豆蛋白液的黏度最大，改性大豆蛋白粉的結晶性遭到破壞，蛋白質二級結構中無規捲麯含量達到最大值。
용감액대대두단백분개성，연구료가감량、온도급시간대감개성대두단백액점도적영향，병통과X사선연사화홍외광보등표정수단고찰료감개성대두단백분적결정성급단백질이급결구。결과표명，재가감량4%(이대두단백분질량계)、온도60℃、시간0.5 h시，개성대두단백액적점도최대，개성대두단백분적결정성조도파배，단백질이급결구중무규권곡함량체도최대치。
Soybean protein powder was modified by alkali,and the influences of alkali dosage,temperature and time on the viscosity of modified soybean protein solution were studied. The crystallinity and protein secondary structure of the modified soybean protein powder were characterized by XRD and IR spectrum respectively. The results showed that the viscosity of the modified soybean protein solution was the lar-gest,the crystallinity of the modified soybean protein powder was destroyed,and the random coil content of protein secondary structure reached the highest when alkali dosage was 4% ( based on the mass of soy-bean protein powder),temperature was 60℃ and time was 0. 5 h.
