大豆蛋白的乳化功能及表征研究  

作　　者：蔡立志 宋玉兰 黄丽卿 

机构地区：[1]北京市粮食研究所,100053

出　　处：《食品科学》1999年第10期20-24,共5页Food Science

摘　　要：大豆蛋白乳化能力ＥＣ是大豆蛋白最重要的功能特性之一，建立一个科学合理的测试方法是十分必要的。本文根据大豆蛋白的理化特性定义了ＥＣ（定义３），并对其影响因素做了系统的研究。研究结果表明，乳化方式、蛋白浓度、油脂品种、温度及ＮａＣＩ的浓度对ＥＣ有不同的影响。在确定的乳化条件下，选定大豆油或花生油为油相，蛋白浓度为０．２％，温度２０℃，制得乳液，离心力为２１１３０g，离心破乳１０ｍｉｎ。测得的结果具有很好的重复性和可靠性。EC (Emulsifying Capacity ) is one of the most important functionalities of soybean protein isolates It's very necessary to establish a scientific and practicable method to determine it. According to the physico-chemical properties of soybean protein EC (Definition 3) was defined and the influential factors were systematically studied.The experimental results showed that there were some factors including emulsifying method sample's concentration different oils temperature and NaCI content having effects on EC to certain degree. Under defined emulsifying condition, soybean oil or peanut oil as lipid phase sample's concentration 0.2% temperature 20℃ the emulsion was prepared. Then the emulsion was centrifuged and finally EC w4s calculated according to Definition 3. The results showed satisfying repeatability and reliability.

关 键 词：大豆蛋白 乳化能力 乳化功能 测定 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.21[轻工技术与工程—食品科学与工程]