醇法大豆浓缩蛋白物理改性研究  

Physical Modification of Alcohol Leaching Soy Protein Concentrate

作　　者：张梅[1] 周瑞宝[1] 米宏伟[1] 周平[1] 

机构地区：[1]郑州工程学院粮油食品学院,郑州450052

出　　处：《粮食与油脂》2003年第8期3-5,共3页Cereals & Oils

摘　　要：采用物理方法对大豆浓缩蛋白进行改性,在提高大豆浓缩蛋白溶解性条件下,得出物理改性最佳工艺条件为:温度100℃、pH值9.0、时间6min、蛋白质浓度1:9;测定改性前后大豆浓缩蛋白的NSI,乳化性,乳化稳定性等变化。结果表明,改性后大豆浓缩蛋白溶解性有明显增加,大豆蛋白功能特性均有不同程度提高和改善。Physical modification of alcohol leaching soy protein concentrate was studied. The solubility of soy protein concentrate was improved. Research findings show that the optimum conditions were: temperature 100癈, pH 9.0, duration 6min and the protein to water ration was 1:9. The NSI, ability to emulsify oil of modified soy protein concentrate were studied. Solubility of Physical modification of alcohol leaching soy protein concentrate was greatly improved. Other functionalities were improved.

关 键 词：大豆浓缩蛋白 物理改性 功能特性 工艺条件 加热-均质改性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]