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| 不同酶类改性对大豆分离蛋白功能性质的影响 | |
| 引用本文： | 徐红华,刘欣. 不同酶类改性对大豆分离蛋白功能性质的影响[J]. 食品科技, 2007, 32(3): 35-38 |
| 作者姓名： | 徐红华 刘欣 |
| 作者单位： | 1. 东北农业大学食品学院,哈尔滨,150030 2. 哈尔滨学院生命科学与化学学院,哈尔滨,150086 |
| 摘 要： | 大豆分离蛋白的可控降解可以显著改善其乳化性和起泡性,分别选用来自动物、植物和微生物的胰蛋白酶、木瓜蛋白酶和米曲蛋白酶对大豆分离蛋白进行水解,对其水解程度与乳化性、起泡性和溶解性的关系进行研究。 |
| 关 键 词： | 大豆分离蛋白 蛋白酶 功能性质 |
| 文章编号： | 1005-9989(2007)03-0035-03 |
| 修稿时间： | 2006-08-30 |
Effect of enzymatic modification of soy protein isolate for improved functionality |
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| XU Hong-hua,LIU Xin. Effect of enzymatic modification of soy protein isolate for improved functionality[J]. Food Science and Technology, 2007, 32(3): 35-38 | |
| Authors: | XU Hong-hua LIU Xin |
| Abstract: | It had become clear that the extent of proteolysis must be limited if foaming and emulsifying properties of soybean protein isolate were to be enhanced. We studied the relationships between the functionality properties which were solubility, foaming and emulsifying properties and proteolysis with trypsin, papain and aspergillus oryzae proteinase came from plant, animal and microorganism. |
| Keywords: | soy protein isolate proteinases functionality |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |