文献类型：期刊文献

中文题名：超声处理对大豆蛋白溶解性及蛋白组分的影响

英文题名：Effect of ultrasonic treatment on solubility and protein component of soybean protein

作者：王小英[1,2];李娜[1]

机构：[1]上海应用技术学院生物与食品工程系,上海200233;[2]华东理工大学药学院,上海200237

年份：2009

卷号：34

期号：4

起止页码：31

中文期刊名：中国油脂

外文期刊名：China Oils and Fats

收录：CSTPCD;;北大核心:【北大核心2008】；CSCD:【CSCD2011_2012】；

语种：中文

中文关键词：大豆蛋白;超声;溶解性;相对分子质量

外文关键词：soybean protein ; ultrasound ; solubility; relative molecular weight

摘要：研究了超声处理对大豆蛋白溶解性及蛋白组分的影响,结果表明,在蛋白质量浓度12.5 mg/mL、超声功率700 W、超声时间20 m in的条件下,大豆蛋白的NSI可提高至72.71%,为超声前的5.9倍;超声使大豆蛋白中原有的相对分子质量为15 100的蛋白组分显著减少,相对分子质量17 800和52 500的蛋白组分明显增加;超声使大豆蛋白发生严重聚集,平均相对分子质量变大。
Soybean protein was treated with ultrasonic wave, then the solubility and protein components of modified soybean protein were investigated. Under the optimal conditions of protein concentrate 12.5 mg/ mL, ultrasonic power 700 W, ultrasonic time 20 minutes, the NSI of modified soybean protein reached 72.71% ,5.9 times of the untreated soybean protein. After ultrasonic treatment, the component with the relative molecular weight of 15 100 of soybean protein significantly reduced, while protein components with the relative molecular weight of 17 800 and 52 500 increased. Soybean protein was polymerized after ultrasonic treatment, and the average relative molecular weight of soybean protein became larger