微波对醇法大豆浓缩蛋白乳化性的影响

为改善和提高醇法大豆浓缩蛋白的乳化功能特性,采用微波对醇法大豆浓缩蛋白进行改性,并以微波功率、改性时间、均质时间、pH、料液比、溶液质量、NaC l浓度及不同种类盐为改性影响因素,研究了其对改性蛋白乳化性的影响。结果表明,当蛋白浆液处理量为55 g,均质6 m in,微波功率640 W,改性时间1.5 m in,料液比1∶9(W/V),pH为9时,可使乳化能力达到96.9%。

Effect of microwave on the emulsifying ability of soy protein concentrate

In order to improve the emulsifying ability of alcohol leached soy protein concentrate,this experiment introduced microwave technology to modify the protein.Moreover,the influence factors,such as microwave power,modification time,the time of the solution being mixed,pH,solution concentration,solution quality were studied.When modification conditions are slurry 55 g,the ratio of the soy protein concentrate to water 19(W/V),homogenization time 6 min,pH 9,microwave power 640 W,modification time 1.5 min,the emulsifying ability of the soy protein is 96.9%.