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醇法大豆浓缩蛋白物理改性研究
引用本文:张梅,周瑞宝,米宏伟,周平.醇法大豆浓缩蛋白物理改性研究[J].粮食与油脂,2003(8):3-5.
作者姓名:张梅  周瑞宝  米宏伟  周平
作者单位:郑州工程学院粮油食品学院,郑州,450052
摘    要:采用物理方法对大豆浓缩蛋白进行改性,在提高大豆浓缩蛋白溶解性条件下,得出物理改性最佳工艺条件为:温度100℃、pH值9.0、时间6min、蛋白质浓度1:9;测定改性前后大豆浓缩蛋白的NSI,乳化性,乳化稳定性等变化。结果表明,改性后大豆浓缩蛋白溶解性有明显增加,大豆蛋白功能特性均有不同程度提高和改善。

关 键 词:大豆浓缩蛋白  物理改性  NSI  功能特性
文章编号:1008-9578(2003)08-0003-03
修稿时间:2003年7月7日

Physical Modification of Alcohol Leaching Soy Protein Concentrate
ZHANG Mei,ZHOU Rui-bao,MI Hong-wei,ZHOU Ping.Physical Modification of Alcohol Leaching Soy Protein Concentrate[J].Cereals & Oils,2003(8):3-5.
Authors:ZHANG Mei  ZHOU Rui-bao  MI Hong-wei  ZHOU Ping
Abstract:Physical modification of alcohol leaching soy protein concentrate was studied. The solubility of soy protein concentrate was improved. Research findings show that the optimum conditions were: temperature 100癈, pH 9.0, duration 6min and the protein to water ration was 1:9. The NSI, ability to emulsify oil of modified soy protein concentrate were studied. Solubility of Physical modification of alcohol leaching soy protein concentrate was greatly improved. Other functionalities were improved.
Keywords:soy protein concentrate  Physical modification  NSI  functionalities
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