| 不同测定方法对大豆分离蛋白乳化性测定结果的影响 |
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| 引用本文： | 郭兴凤,慕运动,阮诗丰.不同测定方法对大豆分离蛋白乳化性测定结果的影响[J].食品研究与开发,2007,28(2):129-131. |
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| 作者姓名： | 郭兴凤 慕运动 阮诗丰 |
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| 作者单位： | 河南工业大学,河南,郑州,450052 |
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| 摘 要： | 采用离心法、分光光度法、电导法对几种不同的大豆分离蛋白的乳化性进行测定，测定结果表明，采用不同方法测定四种大豆分离蛋白的乳化性，其总的趋势基本相同，说明这几种方法都可用于测定大豆分离蛋白的乳化性。相对而言，离心法简单可行，是一种比较适用的方法，其它两种方法仪器设备要求较高，且操作步骤比较繁琐。
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| 关 键 词： | 大豆分离蛋白 乳化性 测定方法 |
| 修稿时间： | 2006-08-25 |
THE EFFECT OF DIFFERENT MEASURE METHODS TO THE DETERMINED RESULT OF EMULSIFYING PROPERTIES OF SOY PROTEIN ISOLATE |
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| GUO Xing-feng,MU Yun-dong,RUAN Shi-feng.THE EFFECT OF DIFFERENT MEASURE METHODS TO THE DETERMINED RESULT OF EMULSIFYING PROPERTIES OF SOY PROTEIN ISOLATE[J].Food Research and Developent,2007,28(2):129-131. |
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| Authors: | GUO Xing-feng MU Yun-dong RUAN Shi-feng |
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| Affiliation: | Henan University of Technology, Zhengzhou 450052, Henan, China |
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| Abstract: | Centrifugal method,spectrophotometric analysis method and conductivity method were used to measure the emulsifying properties of soy protein isolate(SPI).The results showed that emulsifying properties of four SPI from different methods had same result sequence.It said that all the methods studied in this paper could be used to measure the emulsifying properties of soy protein isolate.The Centrifugal method is simple and can be tested easily,but the other methods required more equipment and the test steps are more complex. |
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| Keywords: | soy protein isolate emulsifying properties measure method |
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