Studies Of The Relationship Between Reverse Micelles And Soybean Protein

By adding alkaline protease, neutral protease, flavor protease, protease complex to studythe law to reverse micelles extraction of soybean protein. The influence law of forwardextraction ratio of soybean protein by the addition amount of enzyme, buffer pH, WO,extraction temperature, extraction time and ethanol concentration was researched, obtained byorthogonal experiments, the optimum extraction conditions of soybean protein, which Wovalue of16.1, pH value of7.5, the extraction temperature is40℃, extraction time of30min,0.4%ethanol concentration, enzyme dosage of6%,ultrasonic power is210W, KClconcentration of0.10mol/L, soy flour addition is0.020mg/mL; under this experimentalcondition, the average pre-extraction rate of95.07%.On the base of single factor experiments, the study was designed with the Box-Benhnkenin the RSA software.The optimum conditions of Ultrasound on Backword ExtractionConditions of Soybean in Reverse Micelles were KCl1.51mol/L、Ultrasonic temperature45℃、pH9.5、ultrasonic time31.65min、ultrasound power240W、ethanol concentrationof0.38%. The backword extraction rate was about93.78±0.35%.Comparison on the forward extraction of7S and11S globulins by bis(2-ethylhexyl)sodium sulfosuccinate (AOT)、 sodium dodecyl sulfate (SDS) and coconut oil amidebetaine(CAB) reverse micelle systems were performed for the first time. The effects of watercontent (W0), pH, extraction temperature and extraction time on the forward extraction ratesof7S and11S were investigated. Under the same extraction condition, the forward extractionrate of7S by AOT and CAB reverse micelle system was higher than that of11S. On thecontrary, under the same condition, the forward extraction rate of11S by AOT and CABreverse micelle system was lower than that of7S.By comparing of protein using aqueous phase extraction and reverse micelles, the resultsshowed some amine acid content of protein have some change, the size of protein became thesmaller. Besides the changes, the order structure of7S and11S globulins in the chief chainconformation of protein decreased, respectively. While the unorder structure of7S and11Sglobulins increased, and the H-bonding system appeared changes too. The crystallization of glycinins increased after extraction by reverse micelle. Meanwhile, the micro-crystal structureof soybean globulin using reverse micelle extraction was destroyed, but not significantly.The differences of functional properties of soybean protein extracted by ultrasonic waveon reverse micelle system were studied, reverse micelle system had the higher value in proteincontent, and the protein foaming and foam stability, water holding, solubility, emulsifying andemulsion stability, and other functions properties are superior to the traditional preparationmethods.