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中文摘要：
本文报道了超声处理制备可溶的商用大豆分离蛋白（SPI）絮凝物.经SDS-PAGE及SE-HPLC分析确认,超声处理可使不溶的SPI组份形成一种可溶的絮凝物,后者包含了原先不溶的大豆球蛋白的碱性亚基及大部分的β-伴大豆球蛋白.与未经超声处理的SPI分散液相比,经超声处理的分散液具有更高的热稳定性及凝胶性能.该研究结果可为商用SPI在食品中的应用提供一定的指导.
英文摘要：
This paper reported that ultrasonic treatment could be used to prepare soluble aggregates of commercial soy protein isolates （SPI）. SE-HPLC and SDS-PAGE analyses showed that ultrasonic treatment could make un-soluble components of commercial SPI transform into ＂soluble aggregates＂, which originally contained most un-soluble basic subunits of glycinin and a majority of β-conglycinin. Compared with the SPI dispersions untreated with ultrasonic, the treated dispersions show higher thermal stability and gelling properties. These results can provide some guide for the application of commercial SPI in food industry.
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