Emulsifying properties of soy protein isolates obtained by microfiltration

被引：14

作者：

Chove, BE ^{[1
]}

Grandison, AS ^{[1
]}

Lewis, MJ ^{[1
]}

机构：

[1] Univ Reading, Sch Food Biosci, Reading RG6 6AP, Berks, England

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2002年 / 82卷 / 03期

关键词：

soy protein; isolate; microfiltration; membranes; fractionation; isoelectric focusing; emulsifying activity; emulsion stability;

D O I：

10.1002/jsfa.1041

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Soy protein isolate (SPI) fractions were produced using two different pore size microfiltration membranes. Microfiltration was carried out on SPI produced by isoelectric precipitation of a crude protein extract. Five fractions were obtained: two retentates and two permeates from the two membranes plus an intermediate fraction obtained as the retentate on the small-pore-size membrane using the permeate from the larger-pore-size membrane. Emulsions stabilised by the retentate fractions exhibited higher values (P < 0.01) of emulsion stability index (ESI) and emulsifying activity index (EAI) than those stabilised with fractions made from the permeates. The intermediate fraction gave intermediate ESI values, while the EAI values were not significantly different from those for SPI and one of the retentates. SDS-PAGE profiles indicated that the fractions exhibiting high functionality in terms of ESI and EAI were also richer in 7S globulin soy protein subunits. (C) 2002 Society of Chemical Industry.

引用

页码：267 / 272

页数：6

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