Characteristics Comparative Study on Two Extraction Types of Soy Protein Isolates
Characteristics Comparative Study on Two Extraction Types of Soy Protein Isolates
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发表时间：
2006
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通讯作者：
Qiu Ai-yong
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作者：
Qiu Ai-yong
脱脂大豆片用含水乙醇洗涤，所得材料用水提取，以制备大豆分离蛋白（SPI-A），与直接从碱性低变性大豆片中提取的常规大豆分离蛋白（SPI-C）相比，其功能性质有所改善。在蛋白质浓度为12%（W/W）时，用流变仪测定了SPI-A的凝胶特性，其凝胶破裂力为385.4g，明显高于SPI-C的凝胶破裂力（85.4g）。通过醇洗还发现乳化和起泡稳定性得到改善。高效尺寸排阻色谱显示，当SPI-A和SPI-C在大约相同时间洗脱时，激光散射分析表明SPI-A溶液含有比SPI-C具有更大流体动力学半径的颗粒，表明SPI-A形成具有更柔性结构的更大蛋白质聚集体，而SPI-C形成更小且更紧凑的聚集体。
Defatted soy flakes were washed with aqueous alcohol and the resultant material was extracted with water to prepare soy protein isolate (SPI-A) with improved functional properties in comparing with the conventional soy protein isolate(SPI-C)extracted directly from the alkaline low-denatured soy flakes. Gelling property was determined by rheometer at the protein concentration of 12% (W/W) while the gel fracture force of SPI-A was 385.4g, substantially higher than that of SPI-C (85.4g). Emulsifying and foaming stability were also found to be improved through alcohol washing. High performance size exclusion chromatography showed that when SPI-A and SPI-C were both eluted around the same time, the laser light scattering analysis indicated that SPI-A solution contains particles with larger hydrodynamic radius than SPI-C, suggesting that SPI-A forms larger protein aggregates with more flexible structure whereas SPI-C forms smaller and more compacted aggregates.