微波处理对醇法大豆浓缩蛋白功能性的影响

利用微波处理对醇法生产的大豆浓缩蛋白进行改性,通过单因素试验和正交试验研究微波改性对大豆浓缩蛋白的乳化性、吸油性和吸水性的影响。试验结果表明:微波处理能够提高醇法大豆浓缩蛋白的乳化性、吸油性和吸水性,改性的最佳工艺条件为pH11、改性时间80s、功率630W、料液比1∶8。最佳改性条件下改性的大豆浓缩蛋白的乳化性、吸油性和吸水性为0.227OD、1.543g/g和5.669g/g,分别比对照提高了56.55%、17.7%和50.53%。

Effect on the functional property of alcohol leached soybean protein concentrate by microwave

A method of using microwave to modify soybean protein concentrate leached by alcohol was studied. Aimed at the emulsion ability(EA), the oil absorbtion capacity(OAC) and the water holding capacity(WHC). The single fators were tested and the optimum influence ranges were obtained. Then by the orthogonal tests, the research findings showed the optimum modification parameters were: pH value is 11, modification time is 80 seconds, microwave power is 630W, the protein to water ration is 1:8. Under those conditions, the EA, OAC and WHC are irrespectively 0.227OD, 1.543g/g and 5.669g/g, and they are improved by 56.55%, 17.7% and 50.53%.