高碱性条件下醇法大豆浓缩蛋白的改性  

Modification of soy protein concentrate leached by alcohol under high alkaline condition

作　　者：谌卉[1] 华欲飞[1] 王娟[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2008年第9期66-68,共3页Science and Technology of Food Industry

基　　金："十一五"国家重点科技支撑计划课题(2006BAD05A08)

摘　　要：醇法大豆浓缩蛋白在高碱性条件下溶出,再经过高压均质和闪蒸改性,测定了改性前后大豆蛋白的NSI、凝胶性和乳化性。结果表明,改性后大豆浓缩蛋白的溶解度增加,功能特性有不同程度的改善。Soy protein concentrate dissolved under high alkaline condition,and SPC was modificated through the high-pressure homogenize and quick steaming. The NSI,gelation and emulsification of SPC and MSPC （modificated alcohol leaching soy protein concentrate） were determined. The results showed that the solubility of MSPC was greatly improved. Other functionalities were also improved.

关 键 词：大豆浓缩蛋白 溶解度 凝胶性 乳化性 

分 类 号：TS201.21[轻工技术与工程—食品科学]