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| 丙二醛氧化对大豆蛋白功能性质的影响 |
| Effects of oxidation by malondialdehyde on functional properties of soybean protein |
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| DOI： |
| 中文关键词: 大豆蛋白 丙二醛 蛋白质氧化 功能性质 |
| 英文关键词:soybean protein malondialdehyde protein oxidation functional property |
| 基金项目: |
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| 中文摘要: |
| 以丙二醛代表脂肪氧合酶催化多不饱和脂肪酸脂质过氧化反应过程中产生的活性醛类，研究丙二醛氧化对大豆蛋白功能性质的影响。研究发现，随着丙二醛浓度的增加，大豆蛋白羰基含量增加，溶解性下降；随着大豆蛋白氧化程度的增加，大豆蛋白持水性、持油性、乳化性、乳化稳定性、起泡能力和泡沫稳定性呈现先上升后下降的趋势，当丙二醛浓度达到0.1?mmol/L时，大豆蛋白持水性、持油性、乳化性、乳化稳定性、起泡能力和泡沫稳定性达到最大值。 |
| 英文摘要: |
| Malondialdehyde?was?selected?as?a?representative?of?reactive?aldehydes?produced?in?the?process?of?polyunsaturated?fatty?acids?lipid?peroxidation?catalyzed?by?lipoxygenase，and?the?effects?of?oxidation?by?malondialdehyde?on?functional?properties?of?soybean?protein?were?studied.?The?results?indicated?that?carbonyl?content?of?soybean?protein?increased?and?the?solubility?decreased?with?malondialdehyde?concentration?increasing；with?the?oxidation?degree?of?soybean?protein?deepening，water?holding?capacity，oil?holding?capacity，emulsifying?activity，emulsion?stability，foaming?capacity?and?foam?stability?of?soybean?protein?firstly?increased?then?decreased.?When?malondialdehyde?concentration?was?0.1?mmol/L，water?holding?capacity，oil?holding?capacity，emulsifying?activity，emulsion?stability，foaming?capacity?and?foam?stability?of?soybean?protein?reached?the?maximum?value. |
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