摘要
以大豆分离蛋白为对象,研究添加天然抗氧化剂(β-胡萝卜素和生育酚)对其在贮藏12周前后的羰基、巯基含量以及溶解性、乳化性、凝胶性的影响。结果表明:贮藏12周后,对照大豆分离蛋白羰基含量大大升高,巯基含量下降,溶解度、乳化特性都显著降低,但凝胶强度却升高。添加β-胡萝卜素显著抑制了大豆分离蛋白在贮藏12周后的羰基含量的增加(P<0.05);同时β-胡萝卜素和生育酚的添加都能够有效抑制总巯基的降低(P<0.05)。在功能性方面,添加β-胡萝卜素以及生育酚一定程度能够抑制大豆分离蛋白溶解性和乳化性在贮藏后的下降;两种抗氧化剂都部分抑制了贮藏后大豆分离蛋白凝胶强度的提高。
The effect of natural antioxidants（β-carotene and tocopherol） on the content of carbonyls and total sulfhydryl,as well as solubility,emulsifying properties,and gel properties of soy protein isolate（SPI） during storage for 12 weeks was studied.The results showed that in native SPI,carbonyl group content increased sharply and gel strength rose at the end of the storage period,while total sulfhydryl group content fell and both solubility and emulsifying properties decreased distinctly.Addition of β-carotene to SPI significantly supressed the increase in carbonyl group content after storage for 12 weeks（P ＆lt; 0.05）;meanwhile,when added together,β-carotene and tocopherol significantly inhibited the decrease in total sulfhydryl group content（P ＆lt; 0.05）.Each antioxidant could block the decrease in solubility and emulsifying properties of SPI after storage and partially surpress the increase in gel strenth.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第9期10-13,共4页
Food Science
基金
国家自然科学基金项目(31271946)
高等学校博士学科点专项科研基金项目(20100093120005)
中央高校基本科研业务费专项(JUSRP21108)
