PDF(Pubmed)
Abstract：
The low rehydration properties of commercial soy protein powder (SPI), a major plant-based food ingredient, have limited the development of plant-based foods. The present study proposes a treatment of soy lecithin modification combined with Alcalase hydrolysis to improve the rehydration of soy protein powder, as well as other processing properties (emulsification, viscosity). The results show that the soy protein-soy lecithin complex powder, which is hydrolyzed for 30 min (SPH-SL-30), has the smallest particle size, the smallest zeta potential, the highest surface hydrophobicity, and a uniform microstructure. In addition, the value of the ratio of the α-helical structure/β-folded structure was the smallest in the SPH-SL-30. After measuring the rehydration properties, emulsification properties, and viscosity, it was found that the SPH-SL-30 has the shortest wetting time of 3.04 min, the shortest dispersion time of 12.29 s, the highest solubility of 93.17%, the highest emulsifying activity of 32.42 m2/g, the highest emulsifying stability of 98.33 min, and the lowest viscosity of 0.98 pa.s. This indicates that the treatment of soy lecithin modification combined with Alcalase hydrolysis destroys the structure of soy protein, changes its physicochemical properties, and improves its functional properties. In this study, soy protein was modified by the treatment of soy lecithin modification combined with Alcalase hydrolysis to improve the processing characteristics of soy protein powders and to provide a theoretical basis for its high-value utilization in the plant-based food field.
摘要：
商品大豆蛋白粉（SPI）的低复水特性，一种主要的植物性食品成分，限制了植物性食品的发展。本研究提出了一种大豆卵磷脂改性与Alcalase水解相结合的处理方法，以改善大豆蛋白粉的复水，以及其他加工性能(乳化，粘度)。结果表明,大豆蛋白-大豆卵磷脂复合粉,水解30分钟(SPH-SL-30)，具有最小的颗粒尺寸，最小的zeta电位,最高的表面疏水性，和均匀的微观结构。此外,在SPH-SL-30中,α-螺旋结构/β-折叠结构的比值最小。在测量复水特性后，乳化性能，和粘度，发现SPH-SL-30具有3.04min的最短润湿时间，最短的分散时间为12.29s，最高溶解度为93.17%,乳化活性最高，为32.42m2/g，最高乳化稳定性98.33min,最低粘度为0.98Pa.s.这表明大豆卵磷脂改性与碱性蛋白酶水解相结合的处理破坏了大豆蛋白的结构，改变了它的物理化学性质，并提高其功能性能。在这项研究中,采用大豆卵磷脂改性与Alcalase水解相结合的方法对大豆蛋白进行改性，以改善大豆蛋白粉的加工特性，为其在植物性食品领域的高值化利用提供理论依据。
