Shih Ming-Chih, Hwang Tzann-Shun, Chou Hong-Yen
Department of Nutrition and Health Science, Chinese Culture University, 55, Hwa Kang Road, Taipei, Taiwan 11114 Republic of China.
Graduate Institute of Biotechnology, Chinese Culture University, Taipei, 11114 Taiwan Republic of China.
J Food Sci Technol. 2016 Jan;53(1):902-8. doi: 10.1007/s13197-015-2057-z. Epub 2015 Oct 14.
The effects of water activity (aw) and temperature during storage on the physicochemical characteristics and functional properties of soy protein isolate (SPI) were investigated. SPI was stored with two different temperatures (25, 45 °C) and two levels of water activity (0.25, 0.75) for 224 days. During the 224-day storage period, all the samples showed decreases in gel hardness, emulsifying stability, foaming properties, viscosity, solubility, and color alteration, but increased in surface hydrophobicity (RSo). These alterations were stronger when stored at 45 °C than at 25 °C and in 0.75 aw than 0.25 aw, and most pronounced at 45 °C and 0.75 aw. Our results revealed that storage conditions - temperature and water activity - will indeed affect the functional properties of soy protein isolates.
研究了储存期间水分活度（aw）和温度对大豆分离蛋白（SPI）理化特性及功能性质的影响。SPI在两种不同温度（25、45℃）和两种水分活度水平（0.25、0.75）下储存224天。在224天的储存期内，所有样品的凝胶硬度、乳化稳定性、发泡性能、粘度、溶解度和颜色均有所下降，但表面疏水性（RSo）增加。在45℃储存时的这些变化比在25℃时更强，在水分活度为0.75时比0.25时更强，在45℃和水分活度为0.75时最为明显。我们的结果表明，储存条件——温度和水分活度——确实会影响大豆分离蛋白的功能性质。
