CAJ | 학술논문

被广泛应用于食品工业的大豆分离蛋白在贮运过程中，其功能特性可能会发生变化。研究采用不同包装形式（100%氮气铝箔包装、80%氮气：20%二氧化碳铝箔包装、60%氮气：40%二氧化碳铝箔包装、真空铝箔包装、实际工厂包装：白板纸塑/HDPE和PE包装）将大豆分离蛋白（SPI）包装后在高温高湿环境（RH 80%、30℃）条件下贮藏12个月。研究贮藏环境、时间、包装条件对SPI的二级结构及乳化性的影响。通过对酰胺Ⅰ带1600～1700 cm-1波段的图谱进行分析发现，PE包装中SPI的β-折叠与对照样相比显著下降（p<0.05），通过对各包装中SPI功能特性的比较得出包装材质对温湿度的阻隔性：铝箔包装>工厂包装>PE。通过相关性分析得出，大豆分离蛋白的乳化性与β-折叠含量呈负相关（-0.675）。
피엄범응용우식품공업적대두분리단백재저운과정중，기공능특성가능회발생변화。연구채용불동포장형식（100%담기려박포장、80%담기：20%이양화탄려박포장、60%담기：40%이양화탄려박포장、진공려박포장、실제공엄포장：백판지소/HDPE화PE포장）장대두분리단백（SPI）포장후재고온고습배경（RH 80%、30℃）조건하저장12개월。연구저장배경、시간、포장조건대SPI적이급결구급유화성적영향。통과대선알Ⅰ대1600～1700 cm-1파단적도보진행분석발현，PE포장중SPI적β-절첩여대조양상비현저하강（p<0.05），통과대각포장중SPI공능특성적비교득출포장재질대온습도적조격성：려박포장>공엄포장>PE。통과상관성분석득출，대두분리단백적유화성여β-절첩함량정부상관（-0.675）。
The SPI was applied in food industry widely, but its functionalities may change during storage. The effect of store temperature, time, RH and package material on emulsibility and the secondary structure of SPI were studied, when SPI was packaged in 100%N2 and Al, 80%N2:20%CO2 and Al, 60%N2:40%CO2 and Al, vacuum and Al, white paper/plastic/HDPE and PE and then stored for 12 months in the conditions of RH 80%and 30℃. It was shown that theβ-sheets of SPI only packaged in PE decreased significantly (p<0.05) observed by 1 600~1 700 cm-1 band of AmideⅠmaps. Comparing the functionalities of SPI with different packaging material, it was shown that the sequence of the barrier property of material to T and RH was Al packaging>factory packaging>PE packaging. Analyzed by relatedness, it was shown that the β-sheets of SPI was negative(-0.675) correlation with emulsibility.