微波改性对醇法大豆浓缩蛋白溶解度影响的研究  

Study on the effects of microwave modification on solubility of alcoholic leached SPC

作　　者：柴双民 董天鹏 许云鹏 王娟娟 Chai Shuangmin;Dong Tianpeng;Xu Yunpeng;Wang Juanjuan(Henan Huatai Cereals and Oils Machinery Co.,Ltd（Anyang 456400)

机构地区：[1]河南华泰粮油机械股份有限公司,安阳456400

出　　处：《粮食与食品工业》2018年第5期16-19,共4页Cereal & Food Industry

摘　　要：大豆蛋白具有极高的营养价值,在大豆蛋白制品中,大豆浓缩蛋白得到了广泛的应用,在工业生产中,醇法大豆浓缩蛋白占据了主导地位。但是由于其溶解度低的缺点,各国都在努力研究通过改性来提高其溶解度和各种功能特性,综合各方面考虑,本文介绍利用微波改性来达到这一目的。Soybean protein has very high nutritional value, in soybean protein products, soy protein concentrate has been widely used, in industrial production, alcoholic leached SPC occupies a dominant position.However, dut to the low solubility,many countries are trying to improv its solubility and various functional characteristics by means of the modification,take into comprehensive consideration, this article introduces utilizing microwave modification to achieve this purpose.

关 键 词：大豆浓缩蛋白 微波 功能特性 

分 类 号：TS201[轻工技术与工程—食品科学]