| 高静压处理对大豆分离蛋白功能特性的改善 |
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| 引用本文： | 张少兰,曾庆孝.高静压处理对大豆分离蛋白功能特性的改善[J].现代食品科技,2003,19(2):1-4. |
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| 作者姓名： | 张少兰 曾庆孝 |
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| 作者单位： | 1. 广东轻工职业技术学院,广州,510300
2. 华南理工大学食品与生物工程学院,广州,510640 |
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| 基金项目： | 国家自然科学基金资助项目 (2 95762 4 0 ) |
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| 摘 要： | 本文对经 10 0～ 4 0 0MPa高静压处理后大豆分离蛋白溶液的溶解特性、乳化性能和起泡性能进行研究 ,探讨高静压处理对大豆分离蛋白特性的修饰效果。发现常温下 ,大豆分离蛋白溶液随处理压力的升高和处理时间的延长 ,其溶解性增大、乳化性能和起泡性能均提高。差示热扫描 (DSC)显示高静压处理可提高大豆分离蛋白液的热稳定性和变性温度 ,经 4 0 0MPa压力处理30min的大豆分离蛋白发生解离现象
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| 关 键 词： | 高静压 大豆分离蛋白 功能特性 |
| 修稿时间： | 2003年3月26日 |
The improvement of function properties of Isolated Soya Protein(ISP) treated by High-Hydrostatic Pressure(HHP) |
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| Zhang Shaolan,?Zeng Qingxiao.The improvement of function properties of Isolated Soya Protein(ISP) treated by High-Hydrostatic Pressure(HHP)[J].Modern Food Science & Technology,2003,19(2):1-4. |
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| Authors: | Zhang Shaolan ?Zeng Qingxiao |
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| Affiliation: | Zhang Shaolan,2?Zeng Qingxiao |
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| Abstract: | The paper study the improvement of function properties(including solution property,emulsification property and foaming property)of Isolated Soya Protein(ISP)after 100-400MPa High-Hydrostatic Pressure(HHP) treatments.It is discussed the improvement rules of ISP by treatment of HHP.The results show that in ambient temperature,the function properties of ISP solution is bettering with the higher treatment pressure and longer treatment time.Differential Scanning Calorimetry(DSC) prove that HHP treatments will increase the heat stability and denaturalization temperature of ISP solution,and the 400MPa/30min HHP treatment will cause ISP dissociate. |
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| Keywords: | Isolated Soya Protein(ISP) function propertiesHigh-Hydrostatic Pressure(HHP) |
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