| 提高大豆分离蛋白乳化性及乳化稳定性的研究 |
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| 引用本文： | 管军军,裘爱泳,周瑞宝. 提高大豆分离蛋白乳化性及乳化稳定性的研究[J]. 中国油脂, 2003, 28(11): 38-42 |
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| 作者姓名： | 管军军 裘爱泳 周瑞宝 |
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| 作者单位： | 1. 江南大学食品学院,214036,江苏省无锡市惠河路170号
2. 郑州工程学院,450052,郑州市嵩山南路140号 |
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| 摘 要： | 为了拓宽大豆分离蛋白在食品中的应用，提高其乳化性及乳化稳定性。研究了大豆分离蛋白物理、化学和生物改性，并对改性前后大豆分离蛋白的乳化性及乳化稳定性进行了比较。同时也探讨了pH对大豆分离蛋白及其改性物形成乳状液的影响，并利用成膜蛋白质分子所受的相互作用解释了蛋白质的乳化稳定性受外界条件和内部因素所发生的变化。研究发现适度改性可以提高大豆分离蛋白乳化性及乳化稳定性；碱性有利于大豆分离蛋白及其改性物乳化性的提高；而且用吸光值比(K)可较好地表示乳化稳定性．
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| 关 键 词： | 大豆分离蛋白 乳化性 乳化稳定性 改性 |
| 文章编号： | 1003-7969(2003)11-0038-05 |
| 修稿时间： | 2003-03-24 |
Improvement of Emulsifying and Emulsion-stabilizing Properties of Soybean Protein Isolate |
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| GUAN Jun jun ,QIU Ai yong ,ZHOU Rui bao. Improvement of Emulsifying and Emulsion-stabilizing Properties of Soybean Protein Isolate[J]. China Oils and Fats, 2003, 28(11): 38-42 |
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| Authors: | GUAN Jun jun QIU Ai yong ZHOU Rui bao |
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| Affiliation: | GUAN Jun jun 1,QIU Ai yong 1,ZHOU Rui bao 2 |
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| Abstract: | The physical,chemical and biological modification of soybean protein isolate and the influence of pH to soybean protein isolate and its modified products were studied.The results show that limited modification is good for improving its emulsifying and emulsion stabilizing properties The changes of proteins emulsion stabilizing property with outside and inside factors by the mutual actions of protein molecules forming film in the emulsion are explained And the ratio of two absorbencies of protein (K) can express emulsion stability better |
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| Keywords: | soybean protein isolate emulsifying emulsion-stabilizing property modification |
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