射频加热对大豆分离蛋白功能性质的影响  

Effects of Radio Frequency Heating Treatment on Functional Properties of Soy Protein Isolate

作　　者：郭超凡[1] 张振娜 刘艳 傅虹飞[1] 陈香维[1] 王云阳[1] Guo Chaofan;Zhang Zhenna;Liu Yan;Fu Hongfei;Chen Xiangwei;Wang Yunyang(College of Food Science & Engineering, Northwest A&F University Yangling 712100, Shaanxi)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《中国食品学报》2019年第3期42-48,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31871819);陕西省重点研发计划(2017ZDXM-SF-104)

摘　　要：研究了不同极板间距(120,160和200 mm)下射频加热大豆分离蛋白分散液(0.03 g/mL)至不同温度(70,80和90℃),对大豆分离蛋白溶解性、乳化性、起泡性和热稳定性的影响。结果表明:射频加热能够提高大豆分离蛋白的溶解性、乳化性、起泡能力及热稳定性,并随着射频加热时间的增加(极板间距增大)而增加,在200 mm时有最高值。经射频处理的大豆分离蛋白的泡沫稳定性降低,相较于120 mm极板间距,160 mm和200mm极板间距时泡沫稳定性下降较少。The effects of radio frequency(RF) heating treatments with different final temperatures(70, 80 °C and 90°C) and electrode gaps(120, 160 mm and 200 mm) on the functional properties of soy protein isolate(SPI) dispersion(0.03 g/mL) were investigated. The results suggested that both the solubility, emulsifying properties, foaming properties and heat stability of SPI were increased by RF heating. Both of solubility, emulsifying properties, foaming properties and heat stability were increased with the increasing of electrode gap of RF heating system and was found highest at the electrode gap was 200 mm. Whereas, the foaming stability was decreased after RF heating. Compared with the electrode gap at 120 mm, the reduction of foaming stability of RF heated SPI was smaller than that at 160 mm and 200 mm.

关 键 词：射频加热 大豆分离蛋白 功能性 

分 类 号：TS201.21[轻工技术与工程—食品科学]