摘要
采用超滤法和碱溶酸沉法分别制备不同的大豆分离蛋白,并研究它们在功能特性上的差异.结果表明,与碱溶酸沉法制备的SPI相比,超滤法制备的SPI的乳化性、溶解性及发泡性有明显提高,但凝胶性较差.在一定pH范围内,碱溶酸沉法制备的SPI的泡沫稳定性比超滤法制备的SPI的要好.
Different kinds of SPI were prepared by ultrafiltration(UF) and acid precipitation respectively and the functional properties were studied.The results indicate that emulsification, solubility and foaming properties of UF SPI are improved obviously compared with acid precipitated SPI. However, the acid precipitated SPI has a better gelation property. In a certain pH, the precipitated SPI also has better foaming stability than its UF counterparts.
基金
河南省科技攻关项目(001160503)
