超声辅助琥珀酰化改性大豆蛋白研究

摘要

Modifications of emulsifying properties of soybean protein isolates by ultrasound- assisted succinylation (SPMUS) have been studied. Based on the single factor experiment, technology was optimized by central composite design theory of Box-behnkenn. The optimal conditions were as follows,soybean protein 7.1％, succinic anhydride 12％, reaction temperature 51 ℃, ultrasonic power 580 W,ultrasonic time 8 min, and the emulsifying activity and stability of SPMUS were increased 94.5％ and 268.9％, respectively. The structures of SPMUS and crude soybean proteins were studied by SDS-PAGE electrophoresis and fluorescence emission spectrums.%采用超声技术辅助琥珀酰化改性大豆蛋白,应用响应面分析法研究并优化了改性条件,建立了改性产物制备的预测模型,以乳化活性为指标,确定的适宜改性条件为:大豆蛋白浓度7.1%,琥珀酸酐浓度12%,反应温度51℃,超声功率580W,处理时间8min,在此条件下,改性产物乳化活性和乳化稳定性分别比未改性样品提高了94.5%和268.9%,说明超声辅助琥珀酰化大豆蛋白改性技术能有效提高产物的乳化活性.改性产物的SDS-PAGE电泳和荧光光谱分析表明,超声辅助技术使琥珀酰化产物结构更加舒展,有利于乳化体系的形成和稳定.