大豆分離蛋白的組分分離技術(shù)研究.pdf

1、中國農(nóng)業(yè)大學(xué)碩士學(xué)位論文大豆分離蛋白的組分分離技術(shù)研究姓名：韓雅君申請學(xué)位級別：碩士專業(yè)：食品科學(xué)指導(dǎo)教師：郭順堂20040601ABSTRACTSoyproteinisolateswasmostlyusedasfoodingredienttoimprovefoodtexturalandnutritionalproperties7Sandl1SgloblinesarethemajorcomponentsofSPI，7Sisglycopr

2、oteinandhavegoodsolubilityandemulsifiedability11Shavegoodgelabilityandfoamingabilitytheratioof7Sand11Shasimportanteffccts0nthepropertiesofSPIInordertomeettherequirementofSPIofvariousfunctionalproperties，theobjectivesofth

3、isstudyweretoinvestigatetheindustrialtechnologyofpreparing7S—RichSPIandl1S—RichSPIanddevelopthespecificSPlwithhighfunctionalpropertiesThisstLldy’theultracentrifugationanalysismethodwasusedtoinvestigatethesizedistribution

4、ofproteinparticlesinsoymilkpreparedfromdifferentextractingmethod，theparticleswerefraetionedassolublefraction(diameter50nm)Theresultsshowedthatunderneutralextractioncondition，adjustedthepH70andlowionicstrengththeproteinpa

5、rticlesinsoyproteinmilkcontainedmore11Sandthesolublefractioncontainedmore7SAccordingtothisresuItwelowedtheseparationconditionanddevelopedtheindustrialtechnologyofpreparing7SRichSPIand1lSRichSPI1飛eresultsofSDSf，AGEshowedt

6、hat7SRichSPIcontained7Sabout65％and1lS捌ehSPIcontainedllSmorethan86％Thefurtherstudywerecarriedouttoinvestigatethephysicochemicalandfunctionalpropertiesof7sRSPIandllS—RSPItheresultsindicatedthat7SRSPIand11SRSPIshowedhigherq

7、ualityandfunctionalproperties，such∞，solubilitydispersestabilitywaterholdingabilityoilbindingabilityemuls訪cationandemulsifmgstabilitycomparedwithcommercialSPIThegelpropertiesandfoamingabilityof7SRSPIand11SRSPIshowedthatva

8、riousSPIproductswithdifferentgelpropertiesandfoamingabilitycanbeobtainedbyalteringtheratioof7SRSPIandllSRSPI7S—Rand1lSRSPlwereaddedinieeereamanddoughprepartioll，theresultsshowedthatlISRSPIinereasedthevolumeoficecreamandt