液的组成复杂
,
涉及多种组分
(
如大豆蛋白
、
大豆磷
脂
、
多糖等
),
且各组分分子的空间构象及组分间的
分子交互作用等均会影响乳状液的形成
。
因而
,
需
要明晰乳状液组分与其界面性质和结构特征的关
系
,
系统地阐明乳状液复合体系分子组成
、
空间构象
和制约关系是破除乳状液的基础
。
4摇
大豆生物解离技术发展趋势
针对上述问题
,
生物解离技术应以下述研究方
向作为重点
:
探讨生物解离大豆蛋白分子变化与油
脂释放方式
、
聚集形式的关系
,
构建酶解体系关键组
分变化与油脂释放间的动力学模型
;
明晰生物解离
因素对反应体系中水相
,
乳化相
,
固相形成和累积的
影响规律
,
剖析乳化相组分
,
分子构象与其界面性质
和结构特征的关系
,
阐明高效破除乳化相平衡体系
的分子作用机制
;
确定影响生物解离大豆蛋白油脂
释放的关键组分和特征空间构象
,
明确生物解离大
豆蛋白油脂过程中
,
各组分间的分子相互作用
,
结构
及其功能性的变化
;
通过明确乳状液组分与其界面
性质和结构特征的关系
,
开发新型高效破乳技术
。
上述技术的突破将为创新升级我国大豆生物解离技
术提供理论依据及应用指导
,
为高端大豆产品加工
的生物调控提供理论依据和技术支撑
,
对于提升我
国大豆综合加工技术水平
,
实现大豆的高值化利用
具有重要的理论和实际意义
。
参考文献
:
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4
食品科学技术学报
摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇
摇 2016
年
5
月
