大豆品种高丰1号提取蛋白浓度对发泡性的影响研究  

Study on the Effect of Extracted Protein Content on Foaming Properties of Soybean Variety Gaofeng No.1

作　　者：刘顺湖[1] 杜茂林[1] 

机构地区：[1]济宁学院生命科学与工程系,山东曲阜273155

出　　处：《济宁学院学报》2012年第6期48-51,共4页Journal of Jining University

基　　金：山东省济宁市社会主义新农村支撑计划课题(2008)

摘　　要：为给食品加工中使用大豆蛋白作为发泡剂提供参考,以大豆品种高丰1号为试验材料,对影响大豆蛋白起泡性和泡沫稳定性的的蛋白浓度进行了研究.结果表明,大豆蛋白溶液的起泡性和泡沫稳定性与蛋白浓度的相关系数分别为r=0.8899和r=0.7318.蛋白质浓度大于1.0%的溶液起泡性强,泡沫高度在1.0cm以上;而浓度小于0.3%的起泡性差,泡沫高度在0.5cm左右.蛋白浓度为0.6%～1.5%之间的泡沫稳定性没有显著差异,蛋白质浓度在0.3%以下的其泡沫60min后全部消失.In order to offer reference to applying soybean protein as forming agent in food production, the effect of content of soybean protein extracted on the formability and foam stability was studied with soybean variety Gaofeng No. 1 as test material. The results showed that the correlations were r =0. 8899 and r =0.7318, respectively, between the concentration and formability and foam stability soybean protein, the height of foam was over 1.0cm when the protein content was ≥ 1.0%, but it was about 0.5cm under 0.3% content. There were not significant difference in foam stability among 0.6 - 1.5% protein content. All foam disappeared under 0.3% protein content after 60 rain.

关 键 词：大豆蛋白 起泡性 泡沫稳定性 

分 类 号：S565.1[农业科学—作物学]