豆蛋白质
大豆分离蛋白(SOY PROTEIN ISOLATE)
CAS: 9010-10-0
化学式:
| 中文名 | 大豆分离蛋白 |
| 英文名 | SOY PROTEIN ISOLATE |
| 别名 | 豆蛋白质 大豆分离蛋白 大豆分离蛋白蛋白 |
| 英文别名 | Soya protein SOY PROTEIN ISOLATE ISOLATED SOY PROTEIN soya protein isolated Isolated Soy Protein protein |
| CAS | 9010-10-0 |
| EINECS | 232-720-8 |
| 存储条件 | Room Temprature |
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Li, Chen, Luxin Wang, and Feng Xue. "Effects of Conjugation between Proteins and Polysaccharides on the Physical Properties of Emulsion‐Based Edible Films." Journal of the American Oil Chemists' Society 96.11 (2019): 1249-1263.https://doi.org/10.1002/aocs. 20. Xu D, Zheng B, Che Y, et al. The Stability, Microstructure, and Microrheological Properties of Monascus Pigment Double Emulsions Stabilized by Polyglycerol Polyricinoleate and Soybean Protein Isolate. Front Nutr. 2020;7:543421. Published 2020 Dec 15. https 21. Li, X. M., et al. "Soybean protein isolate-based microgels bounding amino acid metal complexes for scavenging superoxide anion radicals." Polymer Bulletin 78.2 (2021): 713-728. DOI:10.1007/s00289-020-03121-7 22. Zhang, Chunlan, et al. "Influence of anionic alginate and cationic chitosan on physicochemical stability and carotenoids bioaccessibility of soy protein isolate-stabilized emulsions." Food Research International 77 (2015): 419-425.https://doi.org/10.1016/j 23. Yang, Xiaohua, et al. "Effect of different combinations of emulsifier and wall materials on physical properties of spray-dried microencapsulated swida wilsoniana oil." Journal of Bioresources and Bioproducts 5.1 (2020): 44-50.https://doi.org/10.1016/j.joba 24. Xiao, Yaqing, et al. "Development and evaluation of soy protein isolate-based antibacterial nanocomposite films containing cellulose nanocrystals and zinc oxide nanoparticles." Food Hydrocolloids 106 (2020): 105898.https://doi.org/10.1016/j.foodhyd.2020.10 25. Taha, Ahmed, et al. "Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate." Ultrasonics sonochemistry 49 (2018): 283-293.https://doi.org/10.1016/j.ultsonch.2018.0 26. Zheng, Mingzhu, et al. "Effect of adding zein, soy protein isolate and whey protein isolate on the physicochemical and in vitro digestion of proso millet starch." International Journal of Food Science & Technology 55.2 (2020): 776-784.https://doi.org/10.11 27. Wang, Qiang, et al. "Improving stability and accessibility of quercetin in olive oil-in-soy protein isolate/pectin stabilized O/W emulsion." Foods 9.2 (2020): 123.https://doi.org/10.3390/foods9020123 28. Taha, Ahmed, et al. "Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification." Ultrasonics sonochemistry 58 (2019): 104627.https://doi.org/10.1016/j 29. Li, Quanyang, and Zhengtao Zhao. "Interaction between lactoferrin and whey proteins and its influence on the heat-induced gelation of whey proteins." Food chemistry 252 (2018): 92-98.https://doi.org/10.1016/j.foodchem.2018.01.114 30. [IF=9.147] Lingtuo Zhang et al."Alginate-shelled SPI nanoparticle for encapsulation of resveratrol with enhanced colloidal and chemical stability."Food Hydrocolloid. 2019 May;90:313 31. [IF=8.528] Xiaobing Liu et al."Soy protein isolate/bacterial cellulose composite membranes for high efficiency particulate air filtration."Compos Sci Technol. 2017 Jan;138:124 32. [IF=6.513] Ahmed Taha et al."Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate."Ultrason Sonochem. 2018 Dec;49:283 33. [IF=6.475] Chunlan Zhang et al."Influence of anionic alginate and cationic chitosan on physicochemical stability and carotenoids bioaccessibility of soy protein isolate-stabilized emulsions."Food Res Int. 2015 Nov;77:419 34. [IF=5.279] Jiawei Liu et al."Modification of Physicochemical Properties by Heteroaggregation of Oppositely Charged Lactoferrin and Soybean Protein Isolate Coated DHA Emulsion Droplets."J Agr Food Chem. 2018;66(46):12306–12315 35. [IF=9.147] Feng Xue et al."Encapsulation of essential oil in emulsion based edible films prepared by soy protein isolate-gum acacia conjugates."Food Hydrocolloid. 2019 Nov;96:178 36. [IF=9.147] Xingzhong Zhang et al."Surface modification of cellulose nanofibrils with protein nanoparticles for enhancing the stabilization of O/W pickering emulsions."Food Hydrocolloid. 2019 Dec;97:105180 37. [IF=9.147] Yaqing Xiao et al."Development of pH-responsive antioxidant soy protein isolate films incorporated with cellulose nanocrystals and curcumin nanocapsules to monitor shrimp freshness."Food Hydrocolloid. 2021 Nov;120:106893 38. [IF=9.147] Yaqing Xiao et al."Development and evaluation of soy protein isolate-based antibacterial nanocomposite films containing cellulose nanocrystals and zinc oxide nanoparticles."Food Hydrocolloid. 2020 Sep;106:105898 39. [IF=9.147] Xingzhong Zhang et al."Edible foam based on pickering effect of bacterial cellulose nanofibrils and soy protein isolates featuring interfacial network stabilization."Food Hydrocolloid. 2020 Mar;100:105440 40. [IF=7.514] Yaqing Xiao et al."Gel properties and formation mechanism of soy protein isolate gels improved by wheat bran cellulose."Food Chem. 2020 Sep;324:126876 41. [IF=6.953] Dantong Zheng et al."Effect of a novel shell material—Starch-protein-fatty acid ternary nanoparticles on loading levels and in vitro release of curcumin."Int J Biol Macromol. 2021 Dec;192:471 42. [IF=6.609] Jianwen Lu et al."Origin of carbon in the bio-oil from hydrothermal liquefaction of protein and glucose via isotopic labeling."Fuel. 2022 Jan;308:121941 43. [IF=6.513] Feng Xue et al."Physicochemical properties of soy protein isolates-cyanidin-3-galactoside conjugates produced using free radicals induced by ultrasound."Ultrason Sonochem. 2020 Jun;64:104990 44. [IF=6.513] Ahmed Taha et al."Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification."Ultrason Sonochem. 2019 Nov;58:104627 45. [IF=5.396] Lvyang Wang et al."Soybean protein hydrolysate stimulated cholecystokinin secretion and inhibited feed intake through calcium-sensing receptors and intracellular calcium signalling in pigs."Food Funct. 2021 Oct;12(19):9286-9299 46. [IF=5.354] Ru-Meng Huang et al."Enhanced survival of probiotics in the electrosprayed microcapsule by addition of fish oil."J Food Eng. 2021 Oct;307:110650 47. [IF=5.161] Kai Liu et al."Mechanical properties and water sensitivity of soybean protein isolate film improved by incorporation of sodium caseinate and transglutaminase."Prog Org Coat. 2021 Apr;153:106154 48. [IF=4.952] Wanying He et al."A novel method to prepare protein-polysaccharide conjugates with high grafting and low browning: Application in encapsulating curcumin."Lwt Food Sci Technol. 2021 Jun;145:111349 49. [IF=4.451] Tingting Cui et al."Characterization and human microfold cell assay of fish oil microcapsules: Effect of spray drying and freeze-drying using konjac glucomannan (KGM)-soybean protein isolate (SPI) as wall materials."J Funct Foods. 2021 Aug;83:104542 50. [IF=4.092] Qiang Wang et al."Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion."Foods. 2020 Feb;9(2):123 51. [IF=3.638] Fan-Bing Meng et al."Complex wall materials of polysaccharide and protein effectively protected numb-taste substance degradation of Zanthoxylum bungeanum."J Sci Food Agr. 2021 Aug;101(11):4605-4612 52. [IF=3.638] Nan Xia et al."Study on preparation of acylated soy protein and stability of emulsion."J Sci Food Agr. 2021 Sep;101(12):4959-4968 53. [IF=2.87] Li Xuemei et al."Soybean protein isolate-based microgels bounding amino acid metal complexes for scavenging superoxide anion radicals."Polym Bull. 2021 Feb;78(2):713-728 54. [IF=2.406] Song Peng et al."Biochemical characterization of two new Aspergillus niger aspartic proteases."3 Biotech. 2020 Jul;10(7):1-9 55. [IF=2.406] Song Peng et al."Functional expression and characterization of a novel aminopeptidase B from Aspergillus niger in Pichia pastoris."3 Biotech. 2021 Aug;11(8):1-9 56. [IF=5.279] Shu-Rui Zhong et al.Novel Antioxidative Wall Materials for Lactobacillus casei Microencapsulation via the Maillard Reaction between the Soy Protein Isolate and Prebiotic Oligosaccharides.J Agr Food Chem. 2021;69(46):13744–13753 57. [IF=4.35] Zihuan Wang et al.Structural and Emulsifying Properties of Soybean Protein Isolate–Sodium Alginate Conjugates under High Hydrostatic Pressure.Foods. 2021 Nov;10(11):2829 58. [IF=4.35] Dongxia Chen et al."Effect of Soybean Protein Isolate-7s on Delphinidin-3-O-Glucoside from Purple Corn Stability and Their Interactional Characterization."Foods. 2022 Jan;11(7):895 59. [IF=6.953] Bing Cui et al."Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat."Int J Biol Macromol. 2022 May;206:481 60. [IF=7.514] Xunyu Song et al."Influence of protein coronas between carbon nanoparticles extracted from roasted chicken and pepsin on the digestion of soy protein isolate."Food Chem. 2022 Aug;385:132714 61. [IF=3.638] Fan-Bing Meng et al."Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese-style sausage."Journal Of The Science Of Food And Agriculture. 2022 Jan 08 62. [IF=6.988] Jiayu Yang et al."Double-Modified Bacterial Cellulose/Soy Protein Isolate Composites by Laser Hole Forming and Selective Oxidation Used for Urethral Repair."Biomacromolecules. 2021;XXXX(XXX):XXX-XXX 63. [IF=2.19] Yue Yuan et al."Chemical composition, antimicrobial activities, and microencapsulation by complex coacervation of tea tree essential oils."JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2022 Apr 07 64. [IF=2.19] Bin Li et al."Microencapsulation of Roselle Anthocyanins with β-cyclodextrin and Proteins Enhances the Thermal Stability of Anthocyanins."JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2022 Apr 08 65. [IF=5.916] Zhirong Wang et al."Chlorophyll encapsulation by complex coacervation and vibration nozzle technology: Characterization and stability study."Innovative Food Science & Emerging Technologies. 2022 Jun;78:103017 66. [IF=2.998] Ding Shenli et al."Efficient production and biochemical characterization of a thermostable carboxypeptidase from Bacillus megaterium and its application on flavor improvement of soy isolate protein hydrolysates."EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2022 67. [IF=5.354] Peilong Liao et al."The multilayered emulsion-filled gel microparticles: Regulated the release behavior of β-carotene."JOURNAL OF FOOD ENGINEERING. 2022 Oct;331:111119 68. [IF=6.576] Zhongxin Li et al."Determination of the Effects of Duodenal Infusion Soy Protein Hydrolysate on Hepatic Glucose and Lipid Metabolism in Pigs Through Multi-Omics Analysis."Frontiers in Nutrition. 2022; 9: 838617 69. [IF=6.576] Wenguan Zhang et al."Influence of Carboxymethyl Cellulose on the Stability, Rheological Property, and in-vitro Digestion of Soy Protein Isolate (SPI)-Stabilized Rice Bran Oil Emulsion."Frontiers in Nutrition. 2022; 9: 878725 |
豆蛋白质 - 用途
乳化性
大豆分离蛋白是表面活性剂，它既能降低水和油的表面张力，又能降低水和空气的表面张力。易于形成稳定的乳状液。在烤制食品、冷冻食品及汤类食品的制作中，加入大豆分离蛋白作乳化剂可使制品状态稳定。
水合性
大豆分离蛋白沿着它的肽链骨架，含有很多极性基，所以具有吸水性、保水性和膨胀性，分离蛋白的吸水力比浓缩蛋白要强许多，而且几乎不受温度的影响，分离蛋白在加工时还有保持水份的能力，最高水分保持能力为14g水/g蛋白质。
吸油性
分离蛋白加入肉制品中，能形成乳状液和凝胶基质防止脂肪向表面移动，因而起着促进脂肪吸收或脂肪结合的作用，可以减少肉制品加工过程中脂肪和汁液的损失，有助于维持外形的稳定，分离蛋白的吸油率为154%。
凝胶性
它使分离蛋白具有较高的粘度、可塑性和弹性,既可做水的载体，也可做风味剂、糖及其它配合物的载体，这对食品加工极为有利。
发泡性
结膜性
当肉切碎后，用分离蛋白与鸡蛋蛋白的混合物涂在其纤维表面，形成薄膜，易于干燥，可以防止气味散失，有利于再水化过程，并对再水化产品提供合理的结构。
最后更新：2024-04-09 21:40:26
豆蛋白质 - 存在形式
大豆蛋白质是由一系列氨基酸通过肽键结合而成的高分子有机聚合物，它主要由清蛋白和球蛋白组成，其中清蛋白约占5%，球蛋白约占90%。
大豆分离蛋白存在形式的分类方法有两种，一种是根据沉降指数的分类法。大豆蛋白质经高速离心后，按照离心沉降指数分为2S、7S、11 S、15S共4级，其中7S和11S为主要成分，也是球蛋白的主要成分，约占总蛋白的70%，它们对大豆分离蛋白的功能特性起着十分重要的主导作用。另一种是根据免疫学特性的分类法。可以分为a一浓缩球蛋白(约占15%)、13一浓缩球蛋白(约占28%)、^y一浓缩球蛋白(约占3%)、可溶性球蛋白(约占40%)4类。
最后更新：2024-04-09 19:43:38
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