摘要
采用超声仪对大豆分离蛋白(SPI)溶液进行超声处理,研究了不同超声处理时间,不同功率处理后SPI功能特性的变化。结果表明,超声处理后大豆分离蛋白的溶解性、起泡性、乳化性和凝胶性都有明显的提高。
Soybean protein isolate was treated with ultrasonic wave, and the influence of ultrasonic power and treating time on the functional properties of soybean protein isolate were investigated. The results showed that the solubility, foam capability, emulsifying capability and the gel capability of modified soy protein were enhanced remarkably.
出处
《中国油脂》
CAS
CSCD
北大核心
2006年第1期42-44,共3页
China Oils and Fats
基金
广东省"十五"攻关农产品加工重大专项资助项目(No.A20301)
关键词
大豆分离蛋白
超声处理
功能特性
soybean protein isolate
ultrasonic wave treatment
functional properties
