冷冻温度和时间对大豆分离蛋白功能特性的影响  

Effect of freezing temperature and time on the functional properties of soybean protein isolate

作　　者：李海旺[1] 吕海燕[2] 郭兴凤[1] 田少君[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南农业大学信息与管理科学学院,河南郑州450002

出　　处：《粮食与油脂》2017年第5期55-57,共3页Cereals & Oils

基　　金：河南省高校科技创新团队支持计划(13IRTSTHN028);河南工业大学高层次人才基金(2013BS022)

摘　　要：研究不同冷冻温度下大豆分离蛋白吸油性、乳化性、黏度和溶解性等功能特性随时间的变化。结果表明:大豆分离蛋白的吸油性在-30℃条件下波动相对较小,性质相对较稳定;大豆分离蛋白的乳化性在25 d之内,波动范围不大,25 d时乳化性最低,30~35 d时乳化性上升并保持稳定。大豆分离蛋白的黏度整体呈下降趋势,30~35 d时,黏度有一定程度的上升,但是均未达到初始状态最大值;大豆分离蛋白的溶解性在0℃的储存条件下较稳定,波动较小,但超过30 d溶解性下降。In different freezing temperature and time, soybean protein isolate functional properties of oil absorption, emulsifying capacity, viscosity and solubility were studied. The results were as follows： The oil absorption of soybean protein isolate was relatively stable at -30 ℃. The emulsifying capacity of soybean protein isolate was relatively stable in 25 d, and it had the minimum value at 25th day. The emulsifying capacity of soybean protein isolate was rising and then stable during 30-35 d. The viscosity of soybean protein isolate basically decreased, and it had a certain degree of rise at 30-35 d, but it did not reach the initial value. The solubility of soybean protein isolate was relatively stable at 0 ℃, but it decreased after 30 d.

关 键 词：大豆 冷冻 分离蛋白 功能特性 

分 类 号：S201.2[农业科学—农业工程]