茶皂苷对大豆蛋白发泡能力影响研究  

EFFECT OF THEASAPONINS ON THE FOAMING CAPACITY OF SOY PROTEIN

作　　者：郭兴凤[1] 阮丽红[2] 谈天[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]郑州铁路职业技术学院,河南郑州450052

出　　处：《河南工业大学学报（自然科学版）》2009年第3期12-15,共4页Journal of Henan University of Technology：Natural Science Edition

摘　　要：就茶皂苷对大豆蛋白的泡沫特性影响进行了研究.结果表明:添加茶皂苷可以明显增加大豆蛋白的发泡能力;pH对混合体系发泡能力的影响主要是由于其对大豆蛋白的溶解特性影响,在等电点pH范围内,混合体系的发泡能力最低;加热到适当温度可以改善混合体系的泡沫特性,但温度过高则会降低混合体系的泡沫性能;搅打时间为4 min,此时混合体系具有最好的发泡能力.Effect of theasaponins on the foaming property of soy protein was researched. The results show that the foaming capacity of soy protein can be obviously improved due to the addition of theasaponins; effect of pH on the foaming capacity of soy protein-theasaponins mixture system mainly results from its effect on the solubili- ty of soy protein, and the mixture system has the lowest foaming capability in the isoelectric point range of soy protein; the foam property of the mixture system can be improved when heating to proper temperature, but it can decrease at higher temperature; and the mixture system has the highest foaming capacity when stirring for 4 min.

关 键 词：茶皂苷 大豆蛋白 发泡能力 

分 类 号：TS201.2[轻工技术与工程—食品科学]