研究了60 ℃、80 ℃和90 ℃下干热处理对大豆分离蛋白乳化和起泡性能的影响。研究发现，干热处理4 d使大豆分离蛋白的乳化活性增加到最大值，其乳化稳定性也增加到接近最大值的水平，长时间的热处理降低大豆分离蛋白的乳化活性；60 ℃干热处理1 d使大豆蛋白的膨胀率增加到最大值880%，此后随热处理时间的延长而持续下降。80 ℃和90 ℃热处理降低了大豆分离蛋白的泡沫稳定性；干热处理使大豆分离蛋白7S亚基各组分和部分11S酸性亚基发生共价聚合形成高分子量的聚合物。

Effects of dry-heat treatment on the emulsifying and foaming properties of soy protein isolates at 60 ℃, 80 ℃, and 90 ℃ were studied. The results showed that the emulsifying activity of soy protein heated for 4 days increases to the maximum value and then decreased with further increase of the treatment time. The highest stability of the soy protein emulsion was achieved by dry-heat treatment of the soy protein for 4 days. The highest foaming overrun of soy protein (880%) was found by dry heat-treatment at 60 ℃ for 1 day, but further increasing the heating time resulted in a decrease in the foaming overrun. Besides, dry heat treatment at 80 ℃ and 90 ℃ significantly decreases the foaming stability of soy protein. SDS-PAGE analysis showed that dry heat treatment induced the polymerization of 7S subunits and partially 11S acid subunits of the soy protein.

广东省农业攻关项目（2007A020300007-16）