高乳化稳定性植物基大豆分离蛋白的研究与开发
Research and Development of Plant-Based Soybean Isolates Protein with High Emulsification Stability
郭永1
作者信息
- 1. 黄河水利职业技术学院环境工程学院(开封 475003)
- 折叠
摘要
试验采用氮气保护热诱导改性大豆分离蛋白(SPI),研究相关功能性后发现:当反应温度60℃、反应时间2 h、样品量50 g、氮流速7L/min时,改性SPI的乳化稳定性显著提高,比对照提高51.1％;起泡性、乳化性稍有增加,分别比对照提高3.4％和4.5％;SPI的溶解性、泡沫稳定性与对照相比基本不变,并对其进一步应用展开探讨.
Abstract
After the modified soybean isolate protein(SPI)was heat-induced by nitrogen protected,it was found that when the reaction temperature was 60 ℃,the reaction time was 2 h,the sample volume was 50 g,and the nitrogen velocity was 7 L/min,the emulsification stability of the modified SPI was significantly increased by 51.1％compared with the control.The foaming and emulsification were slightly increased by 3.4％and 4.5％compared with the control,respectively;The solubility and foam stability of SPI were basically unchanged compared with that of the control,and its further applications were discussed.
关键词
氮气/热诱导/大豆分离蛋白/乳化稳定性Key words
nitrogen/heat-induced/soybean isolate protein/emulsion stability引用本文复制引用
出版年
2024
NETL
NSTL
万方数据