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大豆分离蛋白是大豆深加工中最有潜力、最有前景的产业。大豆分离蛋白起源于发达国家(美国、日本),对其研究是在二战后展开的,美国、日本、巴西发展最快。目前,全世界有62个国家广泛应用大豆分离蛋白,但能完全掌握大豆分离蛋白10个系列近百种技术产品并且应用于工业化生产的国家不超过10个。 相似文献
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大豆分离蛋白在肉制品中的应用 总被引:3,自引:0,他引:3
研究了将水解后的分子量在1000~2000D大豆分离蛋白(SPI)添加到肉制品中,并通过扫描电镜发现大豆分离蛋白可在脂肪球表面形成亲水蛋白膜,起到乳化作用,且在巴氏杀菌温度下,不具热凝性,稳定了肉糜的脂肪-蛋白质-水体系。 相似文献
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功能性大豆分离蛋白的制备 总被引:8,自引:0,他引:8
大豆分离蛋白是一种高纯度的大豆蛋白制品,蛋白质含量在90%以上。目前,国内外生产大豆分离蛋白主要以碱酸沉法为主。它可以控制和改变工艺流程中的温度,PH酸碱种类,前期处理和后期调整等手段生产功能特性各异的大豆分离蛋白。 相似文献
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Thermorheological Characteristics of Soybean Protein Isolate 总被引:4,自引:0,他引:4
ABSTRACT: Small amplitude oscillation shear measurement was used to study gel rigidity of commercial soy protein isolate (SPI) dispersions during isothermal and non-isothermal heating. Temperature sweep data (20°C to 90°C atheating rate of 1°C/min) of SPI dispersions demonstrated that elastic modulus (G) predominates over viscous component (G') for all concentrations studied. The gelation kinetics of SPI was evaluated by a non-isothermal technique as a function of elastic modulus (G). During experiments, it was observed that a critical concentration of 10% was required to form a true SPI gel. Thermorheological data of 10% and 15% SPI dispersions were adequately fitted by 2nd-order reaction kinetics. The reaction order of gelation was initially calculated by multiple regression technique correlating dG'/dt, G'and temperature, which finally was verified by linear regression of kinetic equation at selected order. Isothermal data of 15% SPI was also followed by 2nd-order reaction kinetics. The activation energy during the isothermal technique was significantly higher than non-isothermal gelation of SPI at same concentration level. Gel strength of the non-isothermally heated SPI sample (15% to 20%) was compared with isothermally heated (90°C for 30 min) one. Higher protein concentration (20%) and isothermal heating exhibited significantly higher gel rigidity while the difference between the 2 processes was insignificant at 15% concentration at a similar condition. 相似文献
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Soybean protein isolate(SPI) is a high purity soybean protein product.Its protein content is over 90%.A popular processing method is alkali dissolution and acid precipitation.This method can produce various functional SPIs by changing the temperature,pH,types of alkali and acid,and by different pretreatment and post transformation treatment.The properties addressed in this paper would open a big market for the appli cation of SPI. 相似文献
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大豆分离蛋白凝胶研究进展 总被引:9,自引:0,他引:9
该文概述大豆分离蛋白凝胶性质和机理研究进展及存在问题;探讨蛋白质组成、温度、pH和离子强度、剪切力等因素对凝胶功能性质影响,并介绍在凝胶结构功能研究中采用方法,仪器及能解决问题。 相似文献
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大豆分离蛋白的凝胶性及其应用的研究进展 总被引:3,自引:2,他引:1
大豆分离蛋白是一种廉价的蛋白质资源,同时还具有多种功能性,凝胶性就是大豆分离蛋白重要的功能性质之一.为表明大豆分离蛋白凝胶性在食品加工中的重要作用,对大豆分离蛋白的凝胶性进行调查研究,概述了大豆分离蛋白凝胶的形成机理,并总结出影响大豆分离蛋白凝胶性能的因素.包括:加热温度、加热时间、离子强度、pH值和酶.此外,还介绍了大豆分离蛋白因其具有良好凝胶性和高蛋白含量的特点,而在食品加工行业中得到的广泛应用. 相似文献
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大豆蛋白和大豆磷脂在食品中的应用 总被引:6,自引:0,他引:6
大豆蛋白和大豆磷脂是大豆深加工的两种主要产品,大豆蛋白所含的氨基酸种类和含量较高,大豆磷脂则富含卵磷脂、脑磷脂和肌醇磷脂。本文对二者在食品加工中的多种应用情况做了介绍。 相似文献