译 名：
Effect of High-pressure Homogenization on Structure and Functional Properties of Soybean β-Conglycinin
作 者：
GUO Li,WANG Peng,ZHAO Dong-jiang,WANG Guang-hui,ZHOU Feng-chao,MA Xue(College of Food and Pharmaceutical Engineering,Suihua University,Suihua 152061,China)
关键词：
soybean β-conglycinin;high-pressure homogenization;structure;functional properties
摘 要：
The structure and functional properties of high-pressure homogenized β-conglycinin were investigated by differential scanning calorimetry(DSC),scanning electron microscope(SEM) and Fourier transform infrared spectroscopy(FTIR).The denaturation temperature of the β-conglycinin was determined by DSC to be(74 ± 1) ℃.The particle size of the protein after high-pressure homogenization became much smaller.FTIR spectroscopy showed the protein structure was changed significantly after homogenization at 20 MPa and 30 MPa.Moreover,the protein exhibited a high solubility,emulsifying activity and emulsion stability and low whey precipitation after homogenization.The β-conglycinin revealed an increase of its water-holding capacity at the pressure levels of 20 MPa and 35 MPa,and an enhanced oil-holding capacity at 25 MPa and 30 MPa of homogenization pressure.
