超微粉碎对大豆蛋白功能特性的影响研究  

Effect of superfine comminution on functional property of soybean protein

作　　者：高国祥 关二旗[1] 李萌萌[1] 卞科[1] GAO Guoxiang, GUAN Erqi, LI Mengmeng, BIAN Ke(College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Chin)

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《中国油脂》2018年第3期30-34,共5页China Oils and Fats

基　　金：公益性行业(农业)科研专项(201303070);中原学者人才项目(豫科人组[2015]2号)

摘　　要：以低温脱脂豆粕为原料,采用布勒磨、超微粉碎机等设备粉碎豆粕,得到不同粒度分布的脱脂豆粉。探究粒度对脱脂豆粉功能特性的影响。结果表明:随脱脂豆粉粒度的减小,脱脂豆粉的溶解度、起泡能力、乳化稳定性、暴露巯基含量、总巯基含量显著提高;泡沫稳定性没有显著的改变;乳化活性、黏度降低较为显著;粒度为15.11μm和12.58μm的脱脂豆粉具有较好的功能特性。Low- temperature defatted soybean meals were grinded using the Buhler mill and superfine grinder to get different particle sizes of defatted soybean flour. The effects of particle size on the functional properties of defatted soybean flour were investigated. The results showed that with the particle size of de fatted soybean flour decreasing, the solubility, foamability, emulsion stability, exposure sulphur content and total sulphur content of defatted soybean flour significantly increased, foam stability did not signifi- cantly changed, and emulsifying activity and viscosity decreased significantly. Defatted soybean flour of 15.11 μm and 12.58 μm had good functional properties.

关 键 词：脱脂豆粉 超微粉碎 粒度 功能特性 

分 类 号：TQ646.5[化学工程—精细化工] TQ645.9