大豆分离蛋白表面活性比较分析  

Analysis of surface activity of different soy protein isolates

作　　者：邓塔[1] 李军生[1] 肖海波[1] 阎柳娟[1] 黄国霞[1] 

机构地区：[1]广西工学院生物与化学工程系,广西柳州545006

出　　处：《粮油食品科技》2013年第3期35-38,共4页Science and Technology of Cereals,Oils and Foods

基　　金：广西科技开发项目(桂科攻11107021-6)

摘　　要：以市场上销售的3种大豆分离蛋白以及酪蛋白酸钠为原料,比较了它们的乳化性及乳化稳定性,起泡性及起泡稳定性,表面张力,临界胶束浓度(CMC)等表面活性性质。结果表明,不同厂家的大豆分离蛋白乳化性及乳化稳定性差异较大,起泡性及泡沫稳定性存在显著性的差异,表面张力与临界胶束浓度(CMC)相差不大。分析结果有助于为不同食品加工原料的选择提供依据。The emulsifiability and emulsion stability,foamability and foam stability,surface tension,critical micelle concentration（CMC） of the three kinds of soybean protein isolate and sodium caseinate bought in market were compared.The results showed that the emulsifiability and emulsion stability,and the foamability and foam stability of the soybean protein isolated were great different from different manufacturers,but without significant difference on their surface tension and the critical micelle concentration（CMC）.The analysis results can provide reference for processing different food to select raw materials.

关 键 词：大豆分离蛋白 乳化性 起泡性 表面张力 CMC 

分 类 号：TS201.21[轻工技术与工程—食品科学]