功能性大豆浓缩蛋白的性能及应用研究  

Properties and Application of Functional Soy Protein Concentrate

作　　者：华欲飞[1] 顾玉兴[1] 

机构地区：[1]无锡轻工大学食品学院

出　　处：《中国油脂》1997年第1期22-24,共3页China Oils and Fats

摘　　要：功能性大豆浓缩蛋白（ＦＳＰＣ）的乳化活性及乳化稳定性与大豆分离与蛋白相似，对固体脂肪的乳化能力超过分离蛋白，在乳化型碎肉制品中添加可使产品得率及质构超过添加分离蛋白的肉制品，作者认为ＦＳＰＣ的功能性质可能与蛋白分子形成可溶性聚集体有关。The properties of functional soy protein concentrate(FSPC) in emulsifed comminuted meatproduct(ECMP) were compared with those of conventional soy protcin products.It was obscrvcd that,although the functional propcrtics of FSPC was marginally lower than that of soy protein isolate (SPI),the emulsifying ability for solid fat was much higher than SPI.By adding FSPC in ECMP,a higher cook yield and an improved texture property were obtained.The soluble protein aggregate is suggested to be the cause of the functionality of FSPC.

关 键 词：大豆 蛋白质 功能性质 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]