功能性大豆浓缩蛋白性能测定及其应用研究  

Properties and Application of Functional Soy Protein Concentrate

作　　者：张梅[1] 周瑞宝[1] 马智刚[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》2004年第4期21-23,共3页Cereals & Oils

摘　　要：实验研究功能性(物理和酶法改性)大豆浓缩蛋白(FSPC)的NSI值、乳化能力、凝胶性、持水性及吸油性等变化。结果表明,功能性大豆浓缩蛋白NSI值明显提高,大豆蛋白功能特性有不同程度提高和改善;FSPC应用试验,即乳化体凝胶强度试验表明,FSPCI(物理改性)大豆浓缩蛋白有较好凝胶、乳化、持油和持水性;而FSPC2(酶法改性)大豆浓缩蛋白有较好溶解、乳化性。The NSI, emulsifying stability, gelling, water-holding ability and oil-holding capacities of functional soy protein concentrate (Physical modification, enzymatic modification) were studied, The results showed that the solubility of Functional Soy Protein Concentrate was improved obviously. Other Functionalities were improved with different degree. The application of Functional Soy Protein Concentrate showed that FSPC1 (Physical modification of soy protein concentrate) has favorable functional properties, such as gelling, emulsification, water-holding ability and oil-holding capacities. However FSPC2 (enzymatic modification of soy protein concentration) has preferable solubility and emulsification.

关 键 词：大豆浓缩蛋白 功能特性 测定 物理改性 酶法改性 NsI值 乳化能力 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]