微波处理对大豆分离蛋白功能特性的影响  

Effects of Microwave Treatment on Functional Properties of Soy Protein Isolate

作　　者：蔡建荣 张银志[2] 孙秀兰[2,3] 

机构地区：[1]江苏省苏微微生物研究所,江苏无锡214063 [2]江南大学食品科学与技术国家重点实验室,江苏无锡214036 [3]江南大学食品学院,江苏无锡214036

出　　处：《安徽农业科学》2009年第2期453-454,489,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]为微波技术在食品加工业中的合理应用提供参考。[方法]以从大豆油中提取的大豆分离蛋白为试材，研究微波处理时间对其起泡性、泡沫稳定性、乳化性和乳化稳定性的影响。[结果]当微波功率为1000W时，在0～40s，大豆分离蛋白的起泡性、乳化性和乳化稳定性均随处理时间的延长而增加，并均在处理40s时达到最大值，其中，乳化性和起泡性分别比未处理的增加了120．00％和146；88％，随着处理时间的继续增长，分离蛋白的起泡性、乳化性和乳化稳定性呈下降趋势；泡沫稳定性受微波处理时间的影响最大，处理30s时达到最大值，比未处理的增加了209．38％，随着处理时间的继续增长，泡沫稳定性逐渐下降。[结论]1000W微波处理40S，可明显改善大豆分离蛋白的功能特性。[ Objective ] The study was to provide the reference for reasonable application of microwave technique in food processing industry. [ Method ] With the soy protein isolate extracted from soybean oil as the tested material, the effects of the microwave treatment time on its foamability, foam stability, emulsifying property and emulsion stability were studied. [ Result] When the microwave power was 1 000 W, the foamability, emulsifying property and emulsion stability of soy protein isolate were all increased with the prolonging of treatment time in 0 -40 s, and they all reached the maximum value when the treatment time was 40 s, among which the emulsifying property and foamability were increased by 120% and 146.88% than that of C K resp. , and with the continous increasing of treatment time, the foamability, emulsifying property and emulsion stability showed a downward trend. The effect of microwave treatment time on the foam stability was the biggest, when the treatment time was 30 s, it reached the maximum value, increasing by 209.38% than that of untreated one. With the continous increasing of treatment time, the foam stability was decreased gradually. [ Conclusion ] The functional properties of soy protein isolate could be obviously improved through the treatment with microwave at 1 000 W for 40 s.

关 键 词：微波 大豆分离蛋白 功能特性 

分 类 号：S565.1[农业科学—作物学]