| 大豆分离蛋白功能性质及其影响因素 |
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| 引用本文： | 黄友如,华欲飞,裘爱泳.大豆分离蛋白功能性质及其影响因素[J].粮食与油脂,2003,5(5):12-15. |
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| 作者姓名： | 黄友如 华欲飞 裘爱泳 |
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| 作者单位： | 江南大学食品学院,江苏无锡,214036 |
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| 摘 要： | 作为一种食品添加剂,大豆分离蛋白广泛应用于各种各样的食品体系中。大豆分离蛋白的成功应用在于它具有多种多样的功能性质,功能性质是大豆分离蛋白最为重要的理化性质,如凝胶性、乳化性、起泡性、粘度等。本文主要综述大豆分离蛋白功能性质,并简要概述影响大豆分离蛋白功能性质的主要因素。
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| 关 键 词： | 大豆分离蛋白 凝胶性能 乳化性能 起泡性能 蛋白粘度 |
| 文章编号： | 1008-9578(2003)05-0012-04 |
| 修稿时间： | 2003年3月5日 |
Functional Properties of Soy Protein Isolate and Affecting Factors |
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| Huang Youru,Hua Yufei,Qiu Aiyong.Functional Properties of Soy Protein Isolate and Affecting Factors[J].Cereals & Oils,2003,5(5):12-15. |
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| Authors: | Huang Youru Hua Yufei Qiu Aiyong |
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| Abstract: | Soybean protein isolates have been used to perform a range of functions in a variety of foods. The successful use of soybean protein isolates depends on the versatility of their functional properties. Functional properties, such as gelling, emulsification, foaming, viscosity are the most important physicochemical properties of soybean protein isolates. This paper focuses on the functional properties and briefly reviews the major factors which affect functional properties of soybean protein isolates. |
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| Keywords: | soybean protein isolate gellation emulsiflcation foam viscosity |
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