| 大豆分离蛋白凝胶性影响因素研究 |
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| 引用本文： | 秦传军,刘宝才,杨再山,田雪. 大豆分离蛋白凝胶性影响因素研究[J]. 粮食与油脂, 2007, 0(11): 18-20 |
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| 作者姓名： | 秦传军 刘宝才 杨再山 田雪 |
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| 作者单位： | 1. 黑龙江中轻机乳品设备有限责任公司,黑龙江哈尔滨,150001
2. 哈尔滨大什食品有限责任公司,黑龙江哈尔滨,150001 |
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| 摘 要： | 大豆分离蛋白具有良好凝胶性,因而在食品中有广泛应用。该实验对影响大豆分离蛋白热致凝胶和盐致凝胶外部因素进行研究,研究表明,大豆分离蛋白凝胶性能与蛋白质浓度、加热温度、加热时间、pH值、CaCl_2浓度等因素密切相关。
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| 关 键 词： | 大豆分离蛋白 凝胶 持水性 |
| 文章编号： | 1008-9578（2007）11-0018-03 |
| 修稿时间： | 2007-08-23 |
Affect factors of gelation properties of soybean protein isolate |
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| QIN Chuan-jun,LIU Bao-cai,YANG Zai-shan,TIAN Xue. Affect factors of gelation properties of soybean protein isolate[J]. Cereals & Oils, 2007, 0(11): 18-20 |
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| Authors: | QIN Chuan-jun LIU Bao-cai YANG Zai-shan TIAN Xue |
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| Affiliation: | 1.Heilongjiang CLIM Dairy Equipment Co., Ltd., Heilongjiang Harbin 150001, China; 2. Harbin Dashi Foods Co., Ltd., Heilongjiang Harbin 150001, China |
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| Abstract: | Soybean protein isolate as ingredient has many application in food industry for its good gelation properties. External factors affecting the gel properties of heat-induced gel and cold-set gel are closely related to protein concentration, heating temperature, heating time, pH and concentration of CaCl2. |
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| Keywords: | soybean protein isolate gel water holding capacity |
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