| 多元醇对大豆蛋白喷雾干燥的影响 |
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| 引用本文： | 郑志雄,杨晓泉. 多元醇对大豆蛋白喷雾干燥的影响[J]. 中国油脂, 2011, 36(6) |
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| 作者姓名： | 郑志雄 杨晓泉 |
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| 作者单位： | 华南理工大学轻工与食品学院,广州,510640 |
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| 摘 要： | 研究了不同相对分子质量的多元醇对大豆蛋白喷雾干燥的影响.结果表明:添加多元醇后喷雾干燥所得大豆蛋白的性质发生了明显变化;随着多元醇相对分子质量的增加,大豆蛋白的氮溶指数提高,乳化活性提高,粒径减小,热稳定性提高,热变性程度降低.
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| 关 键 词： | 多元醇 大豆蛋白 喷雾干燥 |
Effects of polyols on properties of spray -dried soy protein |
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| ZHENG Zhixiong,YANG Xiaoquan. Effects of polyols on properties of spray -dried soy protein[J]. China Oils and Fats, 2011, 36(6) |
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| Authors: | ZHENG Zhixiong YANG Xiaoquan |
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| Affiliation: | ZHENG Zhixiong,YANG Xiaoquan(Light Industry and Food College,South China University of Technology,Guangzhou 510640,China) |
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| Abstract: | The effects of different relative molecular weight polyols on soy protein spray drying were studied.The results indicated that adding polyols could change the properties of spray-dried soy protein significantly;with the increase of the relative molecular weight of polyols,the nitrogen solubility index,emulsifying activity and thermal stability of the soy protein improved,but the radius and thermal denaturation of the soy protein reduced. |
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| Keywords: | polyols soy protein spray drying |
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