脫脂豆粕氧化及其對(duì)分離蛋白凝膠性的影響.pdf

1、江南大學(xué)碩士學(xué)位論文脫脂豆粕氧化及其對(duì)分離蛋白凝膠性的影響姓名：田其英申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：糧食、油脂及植物蛋白工程指導(dǎo)教師：華欲飛20080401AbstractAbstractEffectsofoxidationinducedbylipoxygenase(Lox)indefattedsoybeanflour0ngellingpropertiesofthecorrespondedsoybeanproteinisolates(sPi)

2、werediscussedinthispaperTherelationshipbetweenmarkersofoxidizeddefattedsoybeanflourandgellingpropertiesofthecorrespondedSPlwasanalyzedinordertoseekarapidandsimplemethodtoevaluatethegellingpropertiesofSPIfromitsrawmateria

3、lFirstly，heatingtemperature，heatingtimeandwatercontent，threeimportantfactorsofdryheatingwerecontrolledtogetdefattedsoybCanflourcontainingaseriesofdifferentactivityofLoxEffectsofdifferentactivityofLoxonTBAvalue，carbonylco

4、ntent，sulflaydrylanddisulfidecontentandsurfacehydrophobicityofdefattedsoybcanflourwerecomparedAtthesametime，SPlwasextractedbyalkaliextractionandthetextureofgellingpropertieswasresearchedThroughtherelativityanalysiswecoul

5、dget：thecorrelativecoefficientbetweenthegellingintensityandTBAvalueandcarbonylcontentwerealmostzero，thecorrelativecoe伍cientbetweenthegellingintensityandsulfhydrylcontentanddisulfidebondscontentofsoybcanproteinwere09473an

6、d09231respectivelywhilethecorrelativecoefficientbetweenbetweenthegellingintensityandsurfacehydrophobicityofofsoybeanproteinwas07500E疏ctofconservationconditionsofdefattedsoybcanflourontheoxidationandgellingpropertiesofSPl

7、werealsostudiedNewmadedefattedsoybeanflourWasstoreddifferenttemperature，asconservationtimeincreased，TBAvalueandthecarbonylcontentofdefattedsoybeanflourincreased；thesulfhydrylcontentshowedatrendthatincreasedfirstanddecrea

8、sedafter；atthesameconditions，thechangeofdisulfidebondsWascontrarywiththesulfhydrylcontent；thesurfacehydrophobicityalsoshowedatrendthatrosefirsttobehindafterTherelativityanalysiswasshowedthat：therewerenelativitybetweenthe

9、gellingintensityandTBAvalueandcarbonylcontent：thecorrelativecoe伍cientbetweenthegellingintensityandsulfhydrylcontentanddisulfidebondscontentofsoybeanproteinwere0926009270，respectively，whilethecorrelativecoefficientbetween

10、betweenthegellingintensityandsurfacehydrophobicityofofsoybeanproteinWas09339Lastly。effectsofdifferentfactorsontheactivityofLoxwerestudiedLowdenatureddefattedsoybeanflourwhichpreparedbylaboratoryWasusedasmaterialinorderto

11、obtainhi曲LoxactivityofdefattedsoybeanflourEffectofdryheating，pH，metalions，acidradicalionsmetalliccomplexesandantioxidantson也eactivityofLoxisozymeWascomparedTheresultWast11atactivityofLoxisozymecouldbecompletelyinactivate

12、donlybydryingheatBasedontheobtainedfacts，wecarlfoundthatlipoxygenasecouldpromoteoxidationofdefattedsoybeanflour111econtentsofsulfhydrylanddisulfidebondsofdefattedsoybeanflourshowsignificantrelativity誦thgelationstrengthof