醇法大豆浓缩蛋白的加工、性能与应用  

Processing,properties and uses of alcohol washed soybean protein concentrate

作　　者：华欲飞[1] 顾玉兴[1] 黄友如[1] 

机构地区：[1]江南大学食品学院

出　　处：《中国油脂》2004年第1期65-67,共3页China Oils and Fats

摘　　要：醇法大豆浓缩蛋白在大豆蛋白产品中占有重要地位,但它在国内的发展水平还很低。为了促进我国大豆浓缩蛋白的发展,对其加工、性能和应用进行了阐述。逆流浸出法是目前较常见的醇法大豆浓缩蛋白制备方法。醇法大豆浓缩蛋白的溶解度较低,但是它有较强的持水性、持油性以及较高的黏度,通过改性可以进一步改善其功能性质。传统的醇法大豆浓缩蛋白主要应用于肉制品加工,大量的醇法大豆浓缩蛋白被加工成组织蛋白。经过改性的醇法大豆浓缩蛋白可以应用于对乳化性及持油性要求较高的高脂肪食品中。The aqueous alcohol washed soybean protein concentrate play an important role in the production of soybean protein products,but its development in China has been lagging behind the world level.In order to promote the development of alcohol washed soybean protein concentrates in China,the processing,properties and uses were described.Counter-current extraction is more commonly used today in the manufacturing of soybean protein concertrate.The alcoholic washing of soybean material is a multi-component extraction processing because the carbohydrates in soybeans varies considerably.Although the solubility of alcohol washed soybean protein concentrate is low,it has high water and fat hold capacities as well as high viscosity.The functionalities of alcohol washed soybean protein concentrate could be improved further by modification.Alcohol washed soybean protein concentrates have been traditionally used in the processing of meat products,in addition,a large portion of them is converted to texturized soybean protein concentrates.Modified soybean protein concentrates can be used in high-fat foods requiring high emulsifying and fat holding properties.

关 键 词：醇法 大豆浓缩蛋白 逆流浸出法 制备方法 功能性质 持油性 

分 类 号：TQ936[化学工程]