溶解度
等电点
大豆蛋白
化学
色谱法
响应面法
流变学
中心组合设计
食品科学
材料科学
生物化学
有机化学
酶
复合材料
作者
Renata Torrezan,Whye Pin Tham,Alan Bell,Richard A. Frazier,Nello Cristianini
出处
期刊:Food Chemistry
[Elsevier]
日期:2007-01-01
卷期号:104 (1): 140-147
被引量:52
标识
DOI:10.1016/j.foodchem.2006.11.013
摘要
Simultaneous measurement of the effects of low soy protein concentration, pH and high pressure treatment at room temperature on solubility, emulsifying properties and rheological properties (loss modulus, G″) of soy protein isolate (SPI) were evaluated. Central composite rotatable designs (23) were employed over two pH ranges (2.66–4.34 and 5.16–6.84) with SPI concentration (0.32–3.68%) and pressure (198–702 MPa) as the other independent variables. The surface responses were obtained for protein solubility, emulsifying activity index (EAI) and G″. The samples with the highest effect on protein solubility, EAI and G″ values were evaluated, as well, by electrophoresis and free sulphydryl determination. The pH was the main factor that affected protein solubility, with solubility at a maximum at pH < 3 or pH > 6. Increasing SPI concentration and decreasing/increasing the pH away from the isoelectric point both caused a reduction in EAI. Loss modulus (G″) was found to increase with SPI concentration in both pH ranges.
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