| 大豆分离蛋白的性质分析与改性研究 |
| |
| 引用本文： | 杨凯,童正明,戴杏云. 大豆分离蛋白的性质分析与改性研究[J]. 食品研究与开发, 2006, 27(7): 87-88,91 |
| |
| 作者姓名： | 杨凯 童正明 戴杏云 |
| |
| 作者单位： | 上海理工大学 上海200093(杨凯，童正明)，华东师范大学 上海200241(戴杏云) |
| |
| 摘 要： | 采用海藻酸钠对大豆分离蛋白进行改性.采用正交实验处理改性结果,并从浓度,温度以及反应时间方面,得到蛋白质溶解性,乳化性,起泡性等改性的最佳工艺条件.并对改性后的蛋白质的应用进行了展望.
|
| 关 键 词： | 大豆分离蛋白 海藻酸钠 改性 |
| 收稿时间： | 2006-07-24 |
| 修稿时间： | 2006-07-24 |
QUALITY ANALYSIS AND RESEARCH ON MODIFICATION OF SOYBEAN PROTEIN |
| |
| YANG Kai, TONG Zheng-ming, DAI Xing-yun. QUALITY ANALYSIS AND RESEARCH ON MODIFICATION OF SOYBEAN PROTEIN[J]. Food Research and Developent, 2006, 27(7): 87-88,91 |
| |
| Authors: | YANG Kai TONG Zheng-ming DAI Xing-yun |
| |
| Affiliation: | 1. University of Shanghai for Science and Technology, Shanghai 200093, China; 2. East China Normal University, Shanghai 200241, China |
| |
| Abstract: | In this experiment, POCl3and sodium alginate were added into soybean protein isolate and modify soybean protein isolate, The method of orthogonal test was introduced to analyse the results. The most effeeting eonditions of solubility, emulsibility and frothiness from concentration, temperature and reacting time were established. |
| |
| Keywords: | soybean protein isolate sodium alginate modification |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
