| 氨作碱性剂对醇法大豆浓缩蛋白改性 |
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| 引用本文： | 樊永华,华欲飞.氨作碱性剂对醇法大豆浓缩蛋白改性[J].粮食与油脂,2007(12):27-29. |
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| 作者姓名： | 樊永华 华欲飞 |
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| 作者单位： | 江南大学食品学院,江苏无锡,214122 |
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| 摘 要： | 以氨作碱性剂,通过均质、物化改性、喷雾干燥等方法对醇法大豆浓缩蛋白(SPC)进行改性,以期获得功能性较好醇法大豆浓缩蛋白。实验表明,醇法大豆浓缩蛋白加入氨水后经均质、物化改性、喷雾干燥等步骤可获得溶解性、凝胶性、乳化性等功能性较佳大豆浓缩蛋白。
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| 关 键 词： | 醇法大豆浓缩蛋白 氨水 蛋白改性 |
| 文章编号： | 1008-9578（2007）12-0027-03 |
| 收稿时间： | 2007-11-02 |
| 修稿时间： | 2007年11月2日 |
Modification of alcohol leaching soy protein concentrate by ammonia as basic reagent |
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| FAN Yong-hua,HUA Yu-fei.Modification of alcohol leaching soy protein concentrate by ammonia as basic reagent[J].Cereals & Oils,2007(12):27-29. |
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| Authors: | FAN Yong-hua HUA Yu-fei |
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| Abstract: | In order to acquire functional alcohol leaching soy protein concentrate by ammonia as basic reagent and modifying SPC through the process of homogenizing, physical and chemical modification, spray dryness and so on. The result showed that we can acquire functional alcohol leaching soy protein concentrate which has better solubility, gel properties, emulsifying properties by added ammonia in protein, homogenizing, physical and chemical modification and spray dryness and so on. |
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| Keywords: | alcohol leaching soy protein concentrate ammonia protein modification |
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