| 两种不同工艺制备的大豆分离蛋白功能特性的比较 |
| |
| 引用本文： | 田少君,孟永成,卢萍,周怡. 两种不同工艺制备的大豆分离蛋白功能特性的比较[J]. 河南工业大学学报(自然科学版), 2004, 25(4): 16-19 |
| |
| 作者姓名： | 田少君 孟永成 卢萍 周怡 |
| |
| 作者单位： | 河南工业大学,粮油食品学院,河南,郑州,450052 |
| |
| 摘 要： | 采用超滤法和碱溶酸沉法分别制备不同的大豆分离蛋白,并研究它们在功能特性上的差异.结果表明,与碱溶酸沉法制备的SPI相比,超滤法制备的SPI的乳化性、溶解性及发泡性有明显提高,但凝胶性较差.在一定pH范围内,碱溶酸沉法制备的SPI的泡沫稳定性比超滤法制备的SPI的要好.
|
| 关 键 词： | 大豆分离蛋白 超滤 碱溶酸沉法 功能特性 |
| 文章编号： | 1671-1629(2004)04-0016-04 |
| 修稿时间： | 2004-08-02 |
THE EVALUATION OF THE FUNCTIONAL PROPERTIES OF SOY PROTEIN ISOLATE PREPARED BY TWO DIFFERENT METHODS |
| |
| TIAN Shao-jun,MENG Yong-cheng,LU Ping,ZHOU Yi. THE EVALUATION OF THE FUNCTIONAL PROPERTIES OF SOY PROTEIN ISOLATE PREPARED BY TWO DIFFERENT METHODS[J]. Journal of Henan University of Technology Natural Science Edition, 2004, 25(4): 16-19 |
| |
| Authors: | TIAN Shao-jun MENG Yong-cheng LU Ping ZHOU Yi |
| |
| Abstract: | Different kinds of SPI were prepared by ultrafiltration(UF) and acid precipitation respectively and the functional properties were studied.The results indicate that emulsification, solubility and foaming properties of UF SPI are improved obviously compared with acid precipitated SPI. However, the acid precipitated SPI has a better gelation property. In a certain pH, the precipitated SPI also has better foaming stability than its UF counterparts. |
| |
| Keywords: | soya protein isolate ultrafiltration acid precipitation functional properties |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
