| 高压均质对大豆分离蛋白功能特性的影响 |
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| 引用本文： | 龙小涛,赵谋明,罗东辉,赵强忠.高压均质对大豆分离蛋白功能特性的影响[J].食品与发酵工业,2009,35(3). |
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| 作者姓名： | 龙小涛 赵谋明 罗东辉 赵强忠 |
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| 作者单位： | 华南理工大学,轻工与食品学院,广东,广州,510640 |
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| 基金项目： | 国家自然科学基金，国家高技术研究发展计划(863计划) |
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| 摘 要： | 研究了高压均质压力(40～160MPa)和均质次数(1次/2次)对大豆分离蛋白(SPI)功能特性的影响。结果表明:均质次数为1次时,40MPa和80MPa可显著提高SPI的溶解性,压力增加至120MPa和160MPa时,溶解性反而明显下降,但持水性提高;1次均质可以显著改善SPI乳化活性,而对其乳化稳定性影响不大;80MPa1次均质和160MPa2次均质能显著提高SPI凝胶性;除160MPa外,均质压力相同时,1次均质比2次均质更有利于改善SPI功能特性(包括溶解性、乳化性、凝胶性和持油性)。
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| 关 键 词： | 高压均质 大豆分离蛋白 功能特性 |
Effect of High-pressure Homogenization on Functional Properties of Soy Protein Isolates |
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| Long Xiaotao,Zhao Mouming,Luo Donghui,Zhao Qiangzhong.Effect of High-pressure Homogenization on Functional Properties of Soy Protein Isolates[J].Food and Fermentation Industries,2009,35(3). |
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| Authors: | Long Xiaotao Zhao Mouming Luo Donghui Zhao Qiangzhong |
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| Abstract: | The effect of pressure(40～160 MPa) and the number(once/twice) of high-pressure homogenization on the properties of soy protein isolate(SPI) was studied.Under the condition of one pass treatment,the solubility increased significantly at 40MPa and 80MPa,but decreased at 120MPa and 160MPa.At the same time,water holding capacity increased.Homogenization once could effectively improve the emulsion activity of SPI,but had no influence on emulsion stability.The gelling property of SPI was improved after treated at 80MPa once and 160MPa twice.Under the same pressure except 160MPa,one pass treatments were superior to twice regarding to improving SPI functional properties(including solubility,emulsion ability,gelling property and fat adsorption capacity). |
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| Keywords: | high-pressure homogenization soy protein isolates(SPI) functional properties |
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