| 脱敏大豆蛋白制备的豆腐物性研究 |
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| 引用本文： | 刘晓毅,薛文通.脱敏大豆蛋白制备的豆腐物性研究[J].食品工业科技,2010(3). |
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| 作者姓名： | 刘晓毅 薛文通 |
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| 作者单位： | 1. 国家食品质量安全监督检验中心,北京,100094
2. 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 摘 要： | 对脱敏后大豆蛋白制备的豆腐物性研究表明,在11S中添加少量的7S肽可使其凝胶强度增加,但肽的加入却降低了凝胶的凝聚性;咀嚼实验表明,在11S中添加8%的7S肽咀嚼性与11S相当,添加低于15%的肽咀嚼性比SPI高。
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| 关 键 词： | 脱敏 大豆蛋白 豆腐 物性 |
Study on the physical properties of tofu made of soybean proteins removed allergens |
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| LIU Xiao-yi,XUE Wen-tong.Study on the physical properties of tofu made of soybean proteins removed allergens[J].Science and Technology of Food Industry,2010(3). |
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| Authors: | LIU Xiao-yi XUE Wen-tong |
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| Affiliation: | LIU Xiao-yi1,XUE Wen-tong2 (1.China Food Quality Safty Supervision , Inspection Center,Beijing 100094,China,2.College of Food Science , Nutritional Engineering,China Agricultural University,Beijing 100083,China) |
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| Abstract: | In this paper,the study showed that the gel strength can be increased when adding a small amount of 7S peptide to 11S globulin,but the addition of peptide was reduced gel cohesiveness.Chewing experiments showed the chewing properties of 11S globulin added 8% of the 7S peptide same as11S globulin,and the chewing properties of 11S globulin added 15% of the 7S peptide better than SPI. |
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| Keywords: | removing allergen soybean proteins tofu physical properties |
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