| 动态超高压微射流均质对大豆分离蛋白起泡性、凝胶性的影响 |
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| 引用本文： | 涂宗财,汪菁琴,阮榕生,王辉,张雪春.动态超高压微射流均质对大豆分离蛋白起泡性、凝胶性的影响[J].食品科学,2006,27(10):168-170. |
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| 作者姓名： | 涂宗财 汪菁琴 阮榕生 王辉 张雪春 |
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| 作者单位： | 南昌大学,食品科学教育部重点实验室,江西,南昌,330047 |
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| 基金项目： | 教育部长江学者和创新团队发展计划项目（IRT0540） |
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| 摘 要： | 采用动态超高压微射流均质机对大豆分离蛋白进行处理,研究了不同的压力对大豆分离蛋白起泡性、凝胶性的影响.结果表明动态超高压微射流处理能使大豆分离蛋白的起泡性、凝胶性得到改善,随着均质压力的逐渐增加,都有不同程度的提高,100ml的6%大豆分离蛋白经高速分散搅打后,泡沫高度可以达到180ml,16%的大豆分离蛋白凝胶强度可以达到0.08355kg.
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| 关 键 词： | 动态超高压微射流 大豆分离蛋白 起泡性 凝胶性 |
| 文章编号： | 1002-6630（2006）10-0168-03 |
| 收稿时间： | 2006-08-25 |
| 修稿时间： | 2006-08-25 |
Effect of Dynamic High-pressure Microfluidization on Foaming, Gelation Properties of Soy Protein Isolate |
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| TU Zong-cai,WANG Jing-qin,RUAN Roger,WANG Hui,ZHANG Xue-chun.Effect of Dynamic High-pressure Microfluidization on Foaming, Gelation Properties of Soy Protein Isolate[J].Food Science,2006,27(10):168-170. |
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| Authors: | TU Zong-cai WANG Jing-qin RUAN Roger WANG Hui ZHANG Xue-chun |
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| Affiliation: | Key Laboratory of Food Science, Ministry of Education, Nanchang University, Nanchang 330047, China |
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| Abstract: | Soy protein isolate (SPI) was treated with dynamic high-pressure microfluidizer, the effects of foaming and gelation were studied by different pressure. As a result, dynamic high-pressure microfluidization treatment can improve the foaming and gelation properties, with the pressure increase, they were enhanced by different extent. The foam height of 100ml 6% soy protein isolate could reach 180ml after blending, the gel intensity of 16% soy protein isolation could reach 0.08355kg. |
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| Keywords: | dynamic high-pressure microfluidization soy protein isolate(SPI) foaming gelation |
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