大豆蛋白—海藻酸钠共价复合物功能特性研究  

Functional properties of soybean protein-sodium alginate conjugations

作　　者：郭兴凤[1] 胡婷婷[1] 王延青[1] 贾祥祥[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《粮食与油脂》2011年第3期17-20,共4页Cereals & Oils

摘　　要：将大豆蛋白加水溶解,添加33.4%海藻酸钠,混合均匀后冷冻干燥,干燥后粉状物在43.8℃条件下干热反应10.4 h,得到大豆蛋白―海藻酸钠共价复合物。对大豆蛋白―海藻酸钠共价复合物溶解性、乳化性、起泡性、热稳定性和抗氧化性等功能特性进行系统研究,结果表明,大豆蛋白―海藻酸钠共价复合物溶解性、乳化性和乳化稳定性、起泡性和泡沫稳定性、热稳定性较大豆蛋白均有不同程度改善。Soy protein was solved in water and 33.4% sodium alginate was added,the solution was frozed to dry.The Functional properties of soybean protein–sodium alginate conjugations were researched.The results showed that the solubility,emulsifying ability,emulsion stability,thermal stability,foamability and oxidation resistance of soybean protein–sodium alginate conjugations were all improved comparising with soybean protein.

关 键 词：大豆蛋白 海藻酸钠 大豆蛋白―海藻酸钠共价复合物 

分 类 号：TQ645.99[化学工程—精细化工]