| 超声物理改性对SPI功能特性的影响 |
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| 引用本文： | 朱建华,杨晓泉. 超声物理改性对SPI功能特性的影响[J]. 中国油脂, 2006, 31(1): 42-44 |
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| 作者姓名： | 朱建华 杨晓泉 |
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| 作者单位： | 1. 韶关学院英东生物工程学院食品系,512005,广东省韶关市
2. 华南理工大学食品与轻工学院,510640,广州市五山 |
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| 基金项目： | 广东省攻关农产品加工专项基金 |
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| 摘 要： | 采用超声仪对大豆分离蛋白（SPI）溶液进行超声处理，研究了不同超声处理时间，不同功率处理后SPI功能特性的变化。结果表明，超声处理后大豆分离蛋白的溶解性、起泡性、乳化性和凝胶性都有明显的提高。
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| 关 键 词： | 大豆分离蛋白 超声处理 功能特性 |
| 文章编号： | 1003-7969(2006)01-0042-03 |
| 收稿时间： | 2005-03-23 |
| 修稿时间： | 2005-05-09 |
Effects of ultrasonic physical modification technology on the functional properties of soybean protein isolate |
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| ZHU Jian-hua,YANG Xiao-quan. Effects of ultrasonic physical modification technology on the functional properties of soybean protein isolate[J]. China Oils and Fats, 2006, 31(1): 42-44 |
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| Authors: | ZHU Jian-hua YANG Xiao-quan |
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| Affiliation: | 1. Food Department, Yingdong Biology Engineering Institute of Shaoguan University, 512005 Guangdong Shaoguan, China; 2. Food Science and Biology Engineering Institute of SCUT, 510641 Guangzhou, China |
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| Abstract: | Soybean protein isolate was treated with ultrasonic wave, and the influence of ultrasonic power and treating time on the functional properties of soybean protein isolate were investigated. The results showed that the solubility, foam capability, emulsifying capability and the gel capability of modified soy protein were enhanced remarkably. |
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| Keywords: | soybean protein isolate ultrasonic wave treatment functional properties |
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