燕麦β-葡聚糖/大豆分离蛋白混合体系的乳化性能研究  

Emulsion property about the mixed system of oatβ-glucan/isolated soy protein

作　　者：申瑞玲[1] 田广瑞[1] 张静雯[1] 栗俊广[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《郑州轻工业学院学报（自然科学版）》2010年第1期22-25,共4页Journal of Zhengzhou University of Light Industry:Natural Science

基　　金：国家自然科学基金项目(20776135)

摘　　要：为了扩大燕麦β-葡聚糖(OG)在食品中的应用,以粉末状的燕麦β-葡聚糖(OG)和大豆分离蛋白(SPI)为原料,研究了溶液状态下两者混合体系的质量分数、OG/SPI配比、温度和pH值对溶液乳化性能的影响,通过单因素及正交试验优化组合.结果表明,在质量分数为4%,OG/SPI配比为3:1,pH=8.5,温度为60℃时混合体系具有较好的乳化性能;两者的混合能提高乳化性能.In order to expand the applications of oatβ- glucan（OG） in the food,the emulsion property of the mixed system of oatβ- glucan（OG）/ soy protein isolate（SPI） which was affected by the mass fraction of matrix,OG/SPI mixture ratio,temperature and pH were investigated.The optimum condition was determined using the single factor and orthogonal experiments.The results showed that the optimum condition is as follows：the mass fraction of matrix 4%,OG/SPI mixture ratio 3：1,pH =7 and temperature 60℃.And the mixture of OG/SPI could improve their emulsion properties.

关 键 词：燕麦Β-葡聚糖 大豆分离蛋白 乳化性能 

分 类 号：TS201.1[轻工技术与工程—食品科学]