【摘 要】
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The paper is mainly on the effects of Hydrostatic High Pressure(HHP) (200 ~ 600MPa)on Structure of Soy Protein Isolates(SPI),such as the free sulfhydryl (SH
【机 构】
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Chinese Academy of Agricultural Mechanization Sciences,Beijing,100083,CHINA
【出 处】
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2009北京非热加工技术国际研讨会
论文部分内容阅读
The paper is mainly on the effects of Hydrostatic High Pressure(HHP) (200 ~ 600MPa)on Structure of Soy Protein Isolates(SPI),such as the free sulfhydryl (SH) content,surface hydrophobicity (Ho),SDS-PAGE and prticles diameter et.al.It will provide some theory instruction for exploitation and application of soy proteins.Results indicated that,at pressure of 400-600MPa for 20min,the SH and Ho of SPI were significantly enhanced; Subunits composition of SPI were greatly changed,and the content of 7S and 11S protein were obviously increased.Simultaneously,HHP can change the large particles to smaller one,make the dispersibility of SPI obviously improved.
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