| 不同干燥方法对大豆分离蛋白功能性质的影响 |
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| 引用本文： | 张钟,王华. 不同干燥方法对大豆分离蛋白功能性质的影响[J]. 食品与机械, 2003, 0(2): 11-13 |
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| 作者姓名： | 张钟 王华 |
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| 作者单位： | 安徽技术师范学院副教授,233100,凤阳 |
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| 基金项目： | 安徽省教育厅课题 (2 0 0 2KJ0 77) |
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| 摘 要： | 采用离心喷雾干燥、真空冷冻干燥、热风干燥、微波干燥对大豆分离蛋白进行干燥，研究干燥后的大豆分离蛋白的功能性质。结果表明：微波干燥的大豆分离蛋白粘度较大，而乳化性、吸水性、吸油性和水合能力小；热风干燥和喷雾干燥的大豆分离蛋白功能性质相似；真空冷冻干燥对大豆分离蛋白功能性质影响小。
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| 关 键 词： | 干燥方法 大豆分离蛋白 功能性质 实验研究 |
| 修稿时间： | 2002-11-26 |
Effects of different drying methods on functional properties of soybean protein |
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| Zhang ZhongWang Hua. Effects of different drying methods on functional properties of soybean protein[J]. Food and Machinery, 2003, 0(2): 11-13 |
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| Authors: | Zhang ZhongWang Hua |
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| Affiliation: | Zhang ZhongWang Hua |
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| Abstract: | Four drying approaches,that is,spray-drying,vacuum drying,heated-air-flow drying and microwave drying were adopted to dehydrate SPI in an effort to investigate the functional properties of SPI.Experimental results showed that SPI dried by microwave possesses a high viscosity;heated-air-flow and spray-drying brings about similiar functional property;while vacuum-drying exerts liffle inffluence on the functional property of SPI. |
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| Keywords: | SPI Drying method Propertiy |
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