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首页> 外文学位 >EFFECTS OF BLENDING AND MALEYLATION ON FUNCTIONAL PROPERTY CHANGES OF WHEY PROTEIN CONCENTRATE AND SOY PROTEIN ISOLATE (CHEMICAL MODIFICATION, ULTRAFILTRATION, PROTEINS).
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EFFECTS OF BLENDING AND MALEYLATION ON FUNCTIONAL PROPERTY CHANGES OF WHEY PROTEIN CONCENTRATE AND SOY PROTEIN ISOLATE (CHEMICAL MODIFICATION, ULTRAFILTRATION, PROTEINS).

机译：掺混和乳化作用对乳清蛋白浓缩物和大豆蛋白分离物（化学修饰，超滤，蛋白）的功能性质变化的影响。

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摘要

Changes in functional properties of unmodified and maleylated whey protein concentrate and soy protein isolate blends were studied. Both blending and maleylation affected functional characteristics; however, effects of maleylation were more pronounced than those of blending. Each blend was maleylated with 30% maleic anhydride based on the total protein content of the blend. All modified blends were purified, desalted and concentrated using an ultrafiltration membrane. About 88% of soy proteins and 97% of whey proteins were maleylated.;Only 5.4% of unmodified whey proteins and 65% of unmodified soy proteins were precipitated by calcium ions. Maleylation significantly decreased calcium sensitivity of all protein blends.;Nitrogen solubilities of all protein blends were enhanced by maleylation for a pH range of 4-6. But, unlike unmodified blends, maleylated protein blends did not resolubilize in the pH range of 3-4.;Heat coagulation of whey proteins decreased substantially by blending with soy protein isolate. Maleylation further decreased heat coagulability of all protein blends appreciably.;Oil absorption capacities of all protein blends increased markedly by maleylation, about four-fold over unmodified blends. Oil absorption capacities were positively correlated to specific volumes of proteins.;Reduction in emulsion capacity was proportional to the amount of soy protein isolate in the blend. But improvements in emulsion capacity were evident upon maleylation. Emulsion viscosity of unmodified blends was inversely proportional to the amount of soy protein. However, emulsion viscosity increased significantly upon maleylation as the amount of soy protein isolate in the blend was increased. Emulsion stabilities of maleylated blends were higher than those of unmodified blends. However, maleylated soy proteins showed remarkable improvements in emulsion stabilities compared to maleylated whey proteins.;Foaming capacity of unmodified blends decreased as the amount of soy protein isloate increased; however, maleylation reversed this trend. Foam stability of soy protein isolate markedly improved after maleylation, but foam stability of whey protein concentrate decreased after maleylation.;Textural values such as fracturability, hardness, springiness, gumminess and chewiness of soy protein isolate gels increased considerably by blending with whey protein concentrate. Three maleylated blends did not form gels, but, soy protein isolate formed harder gel upon maleylation.
机译：研究了未修饰和马来酰化乳清蛋白浓缩物和大豆分离蛋白混合物的功能特性变化。混合和马来酰化均影响功能特性；然而，马来酰化作用比混合作用更为明显。基于混合物的总蛋白质含量，将每种混合物用30％的马来酸酐马来酰化。使用超滤膜对所有改性共混物进行纯化，脱盐和浓缩。大约88％的大豆蛋白和97％的乳清蛋白被马来酰化。只有5.4％的未修饰乳清蛋白和65％的未修饰大豆蛋白被钙离子沉淀。马来酰化作用显着降低了所有蛋白质混合物的钙敏感性。；在4-6的pH范围内，通过马来酰化作用提高了所有蛋白质混合物的氮溶解度。但是，与未改性的混合物不同，马来酰化的蛋白混合物在3-4的pH范围内不会再溶解。通过与大豆分离蛋白的混合物进行混合，乳清蛋白的热凝结作用大大降低。马来基化进一步显着降低了所有蛋白质混合物的热凝结性。马来基化显着提高了所有蛋白质混合物的吸油能力，是未改性混合物的四倍。吸油量与蛋白质的特定体积呈正相关。乳化能力的降低与共混物中大豆分离蛋白的含量成正比。但是，在马来酰化之后，乳液容量的改善是明显的。未改性的共混物的乳液粘度与大豆蛋白的量成反比。然而，随着共混物中大豆分离蛋白的量增加，乳液的粘度在马来酰化后显着增加。马来酰化的共混物的乳液稳定性高于未改性的共混物。然而，与马来酰化的乳清蛋白相比，马来酰化的大豆蛋白在乳化稳定性方面显示出显着的改善。然而，马来酰化逆转了这一趋势。马来酸化后大豆分离蛋白的泡沫稳定性显着改善，但马来酸化后乳清蛋白浓缩物的泡沫稳定性下降。通过与乳清蛋白浓缩物混合，大豆分离蛋白凝胶的结构性例如破碎性，硬度，弹性，胶粘性和耐嚼性大大提高。三种马来酰化的混合物没有形成凝胶，但是大豆蛋白分离物在马来酰化后形成了较硬的凝胶。

著录项

  • 作者

    KIM, TAE WOONG.;

  • 作者单位

    Texas A&M University.;

  • 授予单位 Texas A&M University.;
  • 学科 Agriculture Food Science and Technology.
  • 学位 Ph.D.
  • 年度 1985
  • 页码 135 p.
  • 总页数 135
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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