摘要
采用超声仪对大豆分离蛋白(SIP)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SIP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。
The functional effects were studied on soybean isolated protein treated with ultrasonic technology. By differentultrasonic time and power treatment the changes of the functional properties of soybean isolated protein were observed. As a result,after ultrasonication the solubility, the foam capability, emulsifying capability and gel capability were enhanced remarkably.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第7期56-59,共4页
Food Science
基金
广东省"十五"攻关农产品加工重大专项资助项目(A20301)
