堿性條件下大豆?jié)饪s蛋白的改性及改性產(chǎn)物的乳化性研究.pdf

1、江南大學(xué)碩士學(xué)位論文堿性條件下大豆?jié)饪s蛋白的改性及改性產(chǎn)物的乳化性研究姓名：諶卉申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：糧食、油脂及植物蛋白工程指導(dǎo)教師：華欲飛孔祥珍20080801，AbstractAbstractAlcoholSoyProteinConcentrate(sPc)wasusedtopreparefunctionalproductionbyalkalimodificationWbdiscussedthedifferenceoffunct

2、ionalityandcharacteristicbetweenSPCandmodifiedsoyprotein(MSPC)，anddeeplyresearchedtheemulsificationofSPCandMSPC，thenputthemintosaladprocessingAlkalimodificationchangedthestructureofSPC，makingproteinunfoldedandcongregated

3、CongregationWasdeterminedbyMolecularweightdistribution，Lightscatteringmethod，surfacehydrofobicityelectrophoresisandsulfideexaminationMSPChasmoreproteinaggregations，longerdiameterincreasedsurfacehydrophobicityanddecreased

4、totalsulfideandfreesulfideProteinfractionsinteractedduringthemodificationWasconfirmedbyelectrophoresisMSPChashighwaterabsorptionandoilabsorptionpropertiesViscosityofMSPCemulsionincreased，andthedropletsizedecreasedWhendet

5、erminedthezetapotential，theabsolutevaluewaslowerthanSPCbecauseofsaltexsits，thenwecallconcludethatemulsificationandzetapotentialarenotnecessarilyrelativeMSPCcouldeasilyminishtheinterracialtension，whichexplainMSPCbindwater

6、andoilwellTheaffectofsomefactorsduringthealkalimodificationprocessingsuchasthetemperature，alkaliconcentration，proteinconcentration，homogeneousconditiononsolubilitygelationandemulsificationWasinvestigated111esolubilitygel

7、ationandemulsificationofMSPCwereimprovedgreatlywhilesolubilityachievedacertainhighlevelgelationandemulsificationwouldneverimprovedwiththeincreaseofsolubilityMSPChasamarkedlyincreasingofemulsification，evenbetterthanFuncti

8、onalSoyProtein(FSPC)MSPChasthebestemulsificationwhenalkaliconcentrationgetto4％(g／lOOgprotein)Wealsoinvestigatedtherheologyandthemicrostructureofsoyproteinconcentratedemulsion，andfoundthatMPCconcentratedemulsionpresentmor

9、esolidpropertytheemulsifiedatomsofwhichwithsmalldiameterweremorehomogeneousPutsoyproteininsaladprocessingwouldenhanceapparentviscosityofsalad，4％NaoHMSPCCanachievethesameresultasFSPCmuchbetterthan2％and3％NaOHMSPCWhenprotei