| 化学改性对脱脂大豆粉性质的影响(Ⅰ) |
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| 引用本文： | 兰辉,卞科.化学改性对脱脂大豆粉性质的影响(Ⅰ)[J].河南工业大学学报(自然科学版),2004,25(2):12-16. |
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| 作者姓名： | 兰辉 卞科 |
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| 作者单位： | 1. 四川新曙光信息产业有限公司
2. 郑州工程学院,粮油食品学院,河南,郑州,450052 |
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| 基金项目： | 河南省教育厅科技攻关项目 |
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| 摘 要： | 采用了酰化试剂A、酰化试剂B、交联剂和表面活性剂改性脱脂大豆粉,研究了各种方法改性对脱脂大豆粉蛋白质的溶解性、粘度和疏水性的影响.实验结果表明,各种改性方法均一定程度地改变蛋白质的溶解度,酰化可以使蛋白质的等电点降低,除酰化试剂A外,通过以上各种试剂改性后的大豆粉的疏水性都有一定程度的提高.
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| 关 键 词： | 溶解度 粘度 疏水性 脱脂大豆粉 |
| 文章编号： | 1671-1629(2004)02-0012-05 |
| 修稿时间： | 2004年4月14日 |
EFFECTS OF CHEMICAL MODIFICATION ON PROPERTIES OF DEFATTED SOY FLOUR (Ⅰ) |
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| LAN Hui,BIAN Ke.EFFECTS OF CHEMICAL MODIFICATION ON PROPERTIES OF DEFATTED SOY FLOUR (Ⅰ)[J].Journal of Henan University of Technology Natural Science Edition,2004,25(2):12-16. |
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| Authors: | LAN Hui BIAN Ke |
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| Abstract: | Defatted soy flour was modified with acylating reagent A,B,cross_linking reagent and surfactant. The solubility, viscosity, hydrophobicity of modified defatted soy flour were discussed. The results indicated that all above reagents could change protein solubility. The PI of defatted soy flour modified by acylating reagent was lowered. Except acylating reagent A, hydrophobicity of soy flour modified by the other reagents was improved to some extent. |
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| Keywords: | solubility viscosity hydrophobicity defatted soy flour |
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