Effects Of Technical Parameters On The Physicochemical Properties Of ALSPC

This article mainly studies the alcohol leaching soybean concentrate protein (ALSPC). Through changing the manufacturing process to study their influence on soybean concentration protein solubility and structure. In order to provide certain reference for the ALSPC preparation and modification in the theory basis.First, in the changing leaching temperature and leaching alcohol density's premise, we researched the intermolecular force analysis, judging its intermolecular force pattern; The relative molecular weight distribution of ALSPC's solute in different leaching condition was also determined. We determined the activating energy of dissolving to research the rate of dissolving initial phase. Determination of the surface hydrophobicity index could offer the difference of ALSPC's surface texture in different leaching condition. Fourier infrared analyse determination can give us the information about ALSPC's secondary structure distribution. The result indicated, along with the leaching temperature increment protein structure become even more order, the superficial hydrophobic reduces, the molecular weight move to the small component, the activation energy increases along with leaching temperature increment.Second, we change the drying desolventizing condition and research the influence of different drying pattern and drying temperature on one-time or two-time leaching protein's structure and solubility. And also using the DSC and the intrinsic fluorescence to conduct the soybean concentration protein thermostability and oxidability. Drying condition's change can cause the soy concentrate protein to have the obvious change. Endogenous fluorescence spectrometry showed that the fluorescence intensity increased with the drying temperature rise. With the drying temperature increases, the free SH content of protein lower, the S-S content give a rise. The DSC analysis prove that the denatured temperature ( Td ) increase along with the drying temperature increase, two-time-leached protein have lower denatured temperature than one–time-leached protein. The vacuum drying protein's denatured temperature are much lower than oven drying protein's. Through the observation of denaturation enthalpy (△H), the denatured enthalpy increase along with the drying temperature reducing. Under the same drying temperature condition the thermotropy enthalpy's change in the follow rule:△HYHSPC <△HYZSPC <△HEHSPC <△HEZSPC. The smaller denaturation enthalpy's explanation is that soy protein are influenced much bigger by alcohol and heating action.Finally, exploring a method that can improve the ALSPC's manufacturing process. Water-washed treatment can improve the soybean concentrate protein's functionality, regardless of the gelatin or the emulsibility.