L-半胱氨酸与槲皮素对大豆分离蛋白稳定性的影响Effects of L-cysteine and Quercetin on the Stability of Soybean Protein Isolate(SPI)
孟春雨;曾永昶;林玉惠;袁如英;王漫;杨克儿;何志勇;曾茂茂;陈洁;
摘要(Abstract)：
[目的]抑制大豆分离蛋白(SPI)中的美拉德反应,提高产品稳定性。[方法]向SPI-葡萄糖混合体系中添加不同量的L-半胱氨酸、槲皮素,通过测定溶解度、紫外和荧光吸收来判定各添加剂对蛋白溶解性下降和美拉德反应的抑制作用。[结果]添加1%的L-半胱氨酸能明显改善SPI溶解度下降和美拉德反应的问题,而槲皮素未能提高该体系的贮藏稳定性。[结论]该研究为SPI贮藏稳定性的有效控制提供了途径。
关键词(KeyWords)： 大豆分离蛋白;L-半胱氨酸;槲皮素;稳定性;溶解性
基金项目(Foundation): 汕头市科技计划项目(汕府科[2015]132-87)
作者(Author): 孟春雨;曾永昶;林玉惠;袁如英;王漫;杨克儿;何志勇;曾茂茂;陈洁;
Email:
DOI: 10.13989/j.cnki.0517-6611.2017.03.029
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