| 糖对大豆分离蛋白及其改性物乳化性能的影响 |
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| 引用本文： | 管军军,裘爱泳,周瑞宝. 糖对大豆分离蛋白及其改性物乳化性能的影响[J]. 食品与生物技术学报, 2004, 23(1): 84-88 |
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| 作者姓名： | 管军军 裘爱泳 周瑞宝 |
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| 作者单位： | 1. 江南大学,食品学院,江苏,无锡,214036
2. 郑州工程学院,河南,郑州,450052 |
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| 摘 要： | 添加葡萄糖、蔗糖及可溶性淀粉于大豆分离蛋白(SPI)、琥珀酰化SPI及木瓜蛋白酶酶解SPI溶液中,研究了糖及溶液pH值对其形成乳状液的影响,通过优化试验确定了上述3种糖的不同配比及溶液的pH值与蛋白质乳化性能的关系.
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| 关 键 词： | 大豆蛋白 乳化 糖 pH值 |
| 文章编号： | 1009-038X(2004)01-0084-05 |
| 修稿时间： | 2003-05-12 |
Effects of Saccharides on the Emulsifying Characteristics of Soybean Protein and Its Modified Products |
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| GUAN Jun-jun~,QIU Ai-yong~,ZHOU Rui-bao~. Effects of Saccharides on the Emulsifying Characteristics of Soybean Protein and Its Modified Products[J]. Journal of Food Science and Biotechnology, 2004, 23(1): 84-88 |
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| Authors: | GUAN Jun-jun~ QIU Ai-yong~ ZHOU Rui-bao~ |
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| Affiliation: | GUAN Jun-jun~1,QIU Ai-yong~1,ZHOU Rui-bao~2 |
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| Abstract: | In this paper, the effects of additions of glucose, saccharose and soluble starch to the solutions of the soybean protein isolate(SPI), succinylated SPI, papain modified SPI, and the pH of the solutions on the emulsions formed were studied. Through the orthogonal tests, the relations of different ratios of the three saccharides and pH of the solutions to the emulsifying characteristics of the tested proteins were determined. |
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| Keywords: | soybean protein emulsifying saccharide pH |
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