热处理和谷胱甘肽对大豆分离蛋白水解产物结构和功能性质的影响

he structure and properties of soy protein isolate hydrolysate by thermal treatment and glutathione were studied by soluble protein yield, degree of hydrolysis, molecular weight distribution, electrophoretic subunit composition, surface viscoelasticity, foaming capacity and foaming stability. The results indicated that the yield of soluble protein in the hydrolysate decreased with increasing temperature. With addition of glutathione, hydrolysate achieved higher yield of soluble protein and degree of hydrolysis. The presence of glutathione helped to increase 7S proteinpercentage in the hydrolysate. Hydrolysate with glutathione addition and 55 C preheat treatment has the highest percentage of 7Sprotein. The film formed by this hydrolysate had the highest elastic modulus (G\') of at airwater interface with fast adsorption rate. The presence of high amount small peptides induced by hydrolysis and 7S played the key role infoaming capacity and foaming stability.