摘要
蛋白-多糖共价复合是一种有效改善蛋白质功能性质的方法,近十年来,研究人员对此进行了一系列研究。本文对大豆蛋白-瓜尔豆胶复合物的乳化性能进行了研究,发现复合物的乳化活性都比原大豆蛋白有所提高,在碱性、高温条件下乳化活性最好。
Protein-polysaccharide conjugating is one of the most effective methods to improve the function properties of protein. Researchers have investigated it for more than ten years. This paper discussed the emulsifying properties of SPI (soy protein isolated) -guar gum conjugates and found the emulsifying properties of the conjugates have been improved. And in basic conditions, the conjugates had very excellent emulsifying properties.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第5期135-137,共3页
Science and Technology of Food Industry
基金
广东省"十五"攻关农产品加工重大专项资助(A20301)。
