Changes of soy protein under ultra-high hydraulic pressure
Changes of soy protein under ultra-high hydraulic pressure
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DOI：
10.1111/j.1365-2621.1995.tb01366.x
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发表时间：
2007-07
影响因子：
3.3
通讯作者：
Noboru Kajiyama;S. Isobe;K. Uemura;A. Noguchi
中科院分区：
文献类型：
--
作者：
Noboru Kajiyama;S. Isobe;K. Uemura;A. Noguchi
对豆奶施加高压（<500 MPa）并检查蛋白质变化。在所考察的压力范围内，豆浆仍保持液态，但加压时间小于10 min时，豆浆的粘度有所增加，但在500 MPa下处理30 min后，豆浆由液态变为溶胶，乳化活性和稳定性提高，但乳化能力降低。厌氧加压后，豆浆中巯基含量略有增加。与未加压的豆浆相比，加压的豆浆与氯化钙可以制成更硬的豆腐。电泳和等电聚焦表明，大豆蛋白在高压作用下发生了解离，部分蛋白发生了凝固。荧光分析还表明，大豆蛋白被高压改性，具有更大的疏水区域。豆浆经加压处理后，对豆腥味成分和皂甙的亲和力提高，有利于豆浆在豆制品中的应用。
Summary High pressure (<500 MPa) was applied to soy milk and the protein changes were examined. Soy milk remained a liquid within the range of examined pressures, although its viscosity increased when the time of pressurization was less than 10 min. However, the soy milk changed from a liquid to a sol after treatment at 500 MPa for 30 min. the liquid soy milk showed improved emulsifying activity and stability but reduced emulsifying capacity. Sulfhydryl content of this soy milk was increased slightly after anaerobic pressurization. Harder tofu could be made from pressurized soy milk with CaC12 than could be made with unpressurized soy milk. Electrophoresis and isoelectrofocusing revealed that soy proteins were dissociated and some of them coagulated by high pressure. Fluorescence analysis also revealed that soy proteins were modified by high pressure to have larger hydrophobic regions. After pressure treatment, soy milk showed a higher affinity for beany flavour components and saponins which would lead to better use of soy milk in soy foods.