以传统湿法工艺技术制备豆乳粉为基础,对浆渣分离后的豆乳进行微流化处理,研究微流化处理压力(0、42.5、89.0、123.5、152.0 MPa)对豆乳粉蛋白结构及溶解性的影响.结果显示:微流化处理样品的游离巯基含量、体积平均粒径及蛋白质表面疏水性均显著高于未经微流化处理的样品(P<0.05).当微流化处理压力为123.5 MPa时,蛋白质表面疏水性达到最大值,提高至未处理样品的1.6倍;蛋白质游离巯基含量达到最大值7.62μmol/g,与未处理样品相比增加了24.96％;豆乳粉具有最小的体积平均粒径和粒径分布宽度;豆乳粉溶解度达到最大值79.47％.但当微射流压力增加到152.0 MPa时,豆乳粉溶解性下降.

The purpose of this paper was to reveal the effect of ultrasound and high pressure homogenization treatment on the interaction of soybean protein-phosphatidylcholine (SP-PC) by using fluorescence spectrometry. The endogenous fluorescence quenching studies showed that PC has quenching effect on SP, and there was interaction between SP and PC under ultrasound and high-pressure homogenization treatment. The absolute value of Gibbs free energy of high pressure homogenization was higher than that of ultrasound treatment, it indicated that the interaction bewtween SP-PC under high pressure homogenization was stronger than that of ultrasound treatment. Three dimensional fluorescence spectra showed that the effect of high pressure homogenization on the interaction of SP-PC was significantly higher than that of ultrasound treatment (P＜0.05). The results provide reference for the preparation of SP-PC nanoemulsions by ultrasound and high-pressure homogenization treatment.