Functional, nutritional and flavor characteristic of soybean proteins obtained through reverse micelles
Functional, nutritional and flavor characteristic of soybean proteins obtained through reverse micelles
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通过反胶束获得的大豆蛋白的功能、营养和风味特征
DOI：
10.1016/j.foodhyd.2017.08.024
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发表时间：
2018
影响因子：
10.7
通讯作者：
Qiang Ao
中科院分区：
文献类型：
--
作者：
Xiaoyan Zhao;Xiaowei Zhang;Hongkai Liu;Guixiang Zhang;Qiang Ao
研究了反胶束法（RMs）分离得到的大豆蛋白的功能、营养和风味特性，并与碱萃取和等电沉淀法（AEIP）分离得到的大豆蛋白进行了比较。结果表明，相对均方根法得到的大豆蛋白的氮溶解度指数、吸油能力、起泡能力、起泡稳定性、乳化能力和乳化稳定性分别为96.9%、2.57 g/g、131.65%、84.33%、81.71%和82.26%，高于AEIP法得到的蛋白质（分别为88.8%、2.06 g/g、112.32%、57.15%、50.94%和51.22%），持水能力下降了8.82%。两种蛋白质中个别氨基酸含量有差异，也有相似之处，但总氨基酸含量、EAA、AAS和BV（分别为82.50%、27.91、115和92.67）均高于两者（分别为79.31%、26.36、108和85.86）。采用气相色谱-质谱法对两类蛋白中的风味成分进行了分析。通过RMs获得的大豆蛋白中共鉴定出15种不同的风味化合物，通过AEIP获得的大豆蛋白中共鉴定出22种不同的风味化合物。RMs法得到的大豆蛋白中总风味物质含量高于AEIP法，己醛占总挥发物回收率的百分比较低。这些结果表明，反胶束可以改善大豆蛋白的功能、营养和风味特性。
The functional, nutritional and flavor characteristics of soybean proteins obtained through reverse micelles (RMs) were investigated, and compared with proteins separated by alkaline extraction and isoelectric precipitation (AEIP). The results showed that nitrogen solubility index, oil absorption capacity, foaming capacity, foaming stability, emulsifying capacity and emulsifying stability were found to be higher in the soybean proteins obtained through RMs (those values were 96.9%, 2.57 g/g, 131.65%, 84.33%, 81.71% and 82.26%, respectively) than in proteins obtained through AEIP (those values were 88.8%, 2.06 g/g, 112.32%, 57.15%, 50.94% and 51.22%, respectively), while water holding capacity decreased by 8.82%. Some individual amino acid contents in two proteins were different, some were similar, but the total amino acid content, EAA, AAS and BV(82.50%, 27.91, 115 and 92.67, respectively) of proteins using RMs were higher than those (79.31%, 26.36, 108 and 85.86, respectively). The flavor compounds in two type proteins were analyzed by GC–MS. A total of 15 different flavor compounds in the soybean proteins obtained through RMs were identified, while 22 different flavor compounds were identified in soybean proteins obtained through AEIP. The total flavor compounds in soybean proteins obtained through RMs was higher than that of AEIP, the percent ratio of hexanal to total volatiles recovery was lower. These results indicated that reverse micelles could improve the functional, nutritional and flavor properties of soybean proteins.
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影响因子：
8.8
作者：
Xiaoyan Zhao;Fusheng Chen;Junqing Chen;G. Gai;W. Xue;Li-te Li-Li-te-Li-2107892923
通讯作者：
Xiaoyan Zhao;Fusheng Chen;Junqing Chen;G. Gai;W. Xue;Li-te Li-Li-te-Li-2107892923
高密度蒸汽闪爆在豆粕蛋白提取中的应用
影响因子：
5.5
作者：
Yang, Ruijin;Zhao, Wei;Hua, Xiao;Zhang, Wenbin
通讯作者：
Zhang, Wenbin
DOI：
10.4324/9780429036279-4
发表时间：
1986-08
期刊：
WHO chronicle
影响因子：
--
作者：
S. Premakumari
通讯作者：
S. Premakumari
影响因子：
7.4
作者：
SPACKMAN, DH;STEIN, WH;MOORE, S
通讯作者：
MOORE, S
影响因子：
4.8
作者：
S. Moore
通讯作者：
S. Moore