| 超声处理对大豆蛋白表面性质的影响 |
| |
| 引用本文： | 朱建华,杨晓泉,熊犍.超声处理对大豆蛋白表面性质的影响[J].食品与发酵工业,2005,31(3):16-20. |
| |
| 作者姓名： | 朱建华 杨晓泉 熊犍 |
| |
| 作者单位： | 1. 韶关学院英东生物工程学院食品系,韶关,512005
2. 华南理工大学食品与生物工程学院,广州,510640 |
| |
| 基金项目： | 国家“十五”攻关资助项目 (No .2 0 0 1 -BA50 1A0 2 1 )，广东省“十五”攻关农产品加工重大专项资助项目 (No.A2 0 30 1 ) |
| |
| 摘 要： | 研究了超声对大豆蛋白表面性质的影响。试验结果表明,延长超声处理时间和增加超声功率均可降低大豆分离蛋白(SPI)表面张力和显著提高表面疏水性。超声处理后乳化性能,起泡性能显著得到改善,大豆粗7S蛋白和11S粗蛋白的乳化稳定性随时间延长均呈增加趋势。不同离子强度和pH条件下与对照相比,超声处理提高了大豆分离蛋白的乳化能力。
|
| 关 键 词： | 超声处理 大豆蛋白 表面性质 |
| 修稿时间： | 2004年12月27 |
The Effect of Ultrasonic Treatment on the Superficial Property of Soybean Protein |
| |
| Zhu Jianhua,Yang Xiaoquan,Xiong Jian.The Effect of Ultrasonic Treatment on the Superficial Property of Soybean Protein[J].Food and Fermentation Industries,2005,31(3):16-20. |
| |
| Authors: | Zhu Jianhua Yang Xiaoquan Xiong Jian |
| |
| Affiliation: | Zhu Jianhua 1 Yang Xiaoquan 2 Xiong Jian 2 1 |
| |
| Abstract: | The effect of superficial property of soybean protein after ultrasonic treatment were studied. As ultrasonic time or ultrasonic power increased, the surface tension value of the soybean isolated protein(SPI) decreased, however, the surface hydrophobity value of SPI was increased remarkably. After sonication, the emulsification capacity and the foam ability of SPI were improved, and the emulsification stability of soybean crude 7S and 11S protein were also increased. At different ion and pH condition sonication treatment can increase the emulsification capacity than the contrast treatment. |
| |
| Keywords: | ultrasonic treatment soybean protein superficial property |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
