采用pH调控-热处理方法改性大豆蛋白中间组分,研究了改性后产物的溶解性,乳化特性以及抗冻融乳化能力的变化趋势。结果显示:酸碱处理结合热处理可改善大豆蛋白中间组分的乳化特性;pH=10.0结合90℃处理后蛋白溶解性比对照样中性条件下提高了40%,所制备的乳状液表面积平均粒径为2.1μm,比对照样(pH=7.0、常温)D[3,2]下降了3.7μm;pH=2.0结合90℃处理后蛋白乳状液表面积平均粒径为3.7μm,比对照样D[3,2]下降了2.1μm;乳化稳定性以及蛋白的抗冻融乳化能力在pH调控-热处理后均有所提高。

The method of adjusting pH combining heat treatment was used to changing the property of Intermediate of Soybean Protein.The properties,such as solubility,emulsifying capacity at normal temperature,emulsifying capacity after freezing-unfreezing treatment.As a result,pH & heat treatment made obvious effect on the properties of Intermediate of Soybean Protein.Intermediate of Soybean Protein was heated by 90 ℃after adjusting pH to 10.0,the solubility increased by 40% at neutral situation.And the droplet size of emulsion was 2.1 μm,decreased by 3.7 μm compared with the control(pH=7.0,normal temperature).Intermediate of Soybean Protein was heated by 90 ℃after adjusting pH to 2.0,the droplet size of emulsion was 3.7μm,decreased by 2.1 μm compared with the control.The stability of emulsifying and the ability of anti-freezing were both improved.