脫脂豆粕氧化及其對分離蛋白凝膠性的影響.pdf

1、江南大學碩士學位論文脫脂豆粕氧化及其對分離蛋白凝膠性的影響姓名：田其英申請學位級別：碩士專業(yè)：糧食、油脂及植物蛋白工程指導教師：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