高乳化稳定性植物基大豆分离蛋白的研究与开发  

Research and Development of Plant-Based Soybean Isolates Protein with High Emulsification Stability

作　　者：郭永[1] GUO Yong(School of Environmental Engineering,Yellow River Conservancy Technical Institute,Kaifeng 475003)

机构地区：[1]黄河水利职业技术学院环境工程学院,开封475003

出　　处：《食品工业》2024年第6期108-112,共5页The Food Industry

摘　　要：试验采用氮气保护热诱导改性大豆分离蛋白(SPI),研究相关功能性后发现:当反应温度60℃、反应时间2h、样品量50 g、氮流速7 L/min时,改性SPI的乳化稳定性显著提高,比对照提高51.1%;起泡性、乳化性稍有增加,分别比对照提高3.4%和4.5%;SPI的溶解性、泡沫稳定性与对照相比基本不变,并对其进一步应用展开探讨。After the modified soybean isolate protein(SPI)was heat-induced by nitrogen protected,it was found that when the reaction temperature was 60℃,the reaction time was 2 h,the sample volume was 50 g,and the nitrogen velocity was 7 L/min,the emulsification stability of the modified SPI was significantly increased by 51.1%compared with the control.The foaming and emulsification were slightly increased by 3.4%and 4.5%compared with the control,respectively;The solubility and foam stability of SPI were basically unchanged compared with that of the control,and its further applications were discussed.

关 键 词：氮气 热诱导 大豆分离蛋白 乳化稳定性 

分 类 号：TS201.21[轻工技术与工程—食品科学]