采用胃蛋白酶对大豆分离蛋白进行适度酶解,通过控制酶解时间得到系列酶解改性产物,系统研究了酶解改性产物的溶解性以及常温放置、冷藏处理和冷藏解冻处理对其乳化特性的变化趋势。结果显示,可以显著提高蛋白的溶解性,酶解5h为优选条件;酶解处理同时可以明显改善蛋白的乳化特性,常温放置的乳状液,其平均粒径随着蛋白酶解时间延长呈现先增大后减少趋势,而蛋白抗冻融乳化能力则随着酶解时间延长而逐步提高。

In this study we used pepsin to hydrolyze the soybean protein isolates,and obtained a series of hydrolysate.We also studied the solubility and the effects of different store conditions,such as normal temperature storage,ice storage and freeze storage on the emulsifying capacity of SPI.As a result,solubility can be enhanced by pepsin hydrolysis,and 5h is the best time frame.Moreover,emulsifying capacity can also be enhanced,at normal temperature the droplet size distribution showed a upward trend at first and then showed a downward trend with the time extension.The ability of anti-Freeze and Thaw is better as the time extended.