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1、l:1998i10i18v?华欲飞,顾玉兴(无锡轻工大学食品学院,214036江苏省无锡市惠河路170号;第一作者:男,38岁,副教授/博士)K1:对大豆蛋白的吸水和持水性能及其影响因素进行了论述,大豆蛋白制品吸水能力的差别很小,一般为40g水/100g蛋白60g水/100g蛋白。大豆蛋白制品的持水能力差别很大,约为130g水/100g蛋白625g水/100g蛋白,持水性能在本质上是蛋白分子物理截留水的能力,其影响因素包括蛋白分子大小、形状、空间、构象等。高分子物理方法是一种新的研究方法,对这个方法在大豆蛋白吸水及持水性能方面的应用进行了讨论。1oM:蛋白质;大豆蛋白;大豆产品;吸水性;功能性
2、质vMTK1b-,xvsviv,1=?,ra4qb.d,vMTVus?(?)?1TZT,-op,o=pbM,s0ZE$?,ZEax3vs0sj,7a94,9Fs0ajTgT2bv?Yy),is0ZEiiMTb1=sZTALiiMT$3bwLBsu,us0vaTv#dv,s+- 40/a9Ta?T4+;uYM,=T4sKbALMv,2BMAcblsH?-20.9kJ/mol,idhlbyN,VBbQ,7Os0V9F,MbTVs0,V#|hlbBf/,sH(AnullW:0j0.25),r15dj7d,sH(AW0.25j0.5)Fy,sHqKb1vs?v,84%99%MAH?sY20g/100g
3、j35g/100g40g/100gj60g/100gb|2AT,ls,Bs0T,?M1B4CbB,?naT9FaBQ8rbv?Yv4bvxaviavs?sY:1.3g/gj2.6g/ga2.2g/gj2.75g/ga4.4g/gj6.25g/gbA 35%,5Tgsc1bv|%s0fbjop7SH,Tg,s0=VFickp,:HW1,1VArrhreniuspb,T g,Hs0VFickpaHWfbsB9F, Tg|/,H,s0BQFickZb9jQeHq,v?4Gb,YV?C,s0?s0u39T,7?ubTsj8,5MH|3(9T,T8Ty,s?|b-,vR2i-V(,NVsgMTbBtTV
4、,VgMTT28c9F,Vil,-3KvK?v?b6aSMHq/hsgMT(|h(aT),V?B4v?roBbID1Kinsella,J.E.,Damodaran,S.,and German,B.,Physicochemical and functional properties of oilseedproteins with emphasison soyproteins,InNewProtein Foods,Vol.5,Altschul,A.M.andWilcke,H.L.eds,AcademicPress,INC,1985:108j1802LouiseSlade,Harry Levine,
5、andJohn W.Finley,ProteinWater Interactions:Wateras aPlasticizer of Gluten andOther Protein Polymers,In Protein Quality and the Ef-fects of Processing, Philips, R. Dixon and Finley, JohnW.eds,Marcel Dekker,INC 1988:9j243Kinsella,J.E.andFox,P.F.,Watersorptionbyproteins:milk and whey proteins,CRC Crit.
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7、haracteristics of vegetable proteins, J. A. O. C. S., 1979,56:272j279Water Absorption andHolding of Soy ProteinH ua Yuf ei,Gu Yuxing(School of FoodScience,WuxiUniversity of Light Industry,214036)Abstract:Water absorption is different from waterholding ability,although they arerelated each other.Thev
8、ariation ofwater absorption abilityforsoyproducts issmall,ie,about 40g/gj60g/g.Waterabsorptionis themanifestationoftheinter-actions of protein molecules and water molecules,which is determined by such factors as amino acid composition, electricchargedensity,and hydrophobicity.Waterholdingabilityofsoyproteinproducts changessignificantly,from 130g/g to625g/g,becausewater holding reflect the abilityof physical entrainment of water by protein network.The applicability of poly
