摘要
对经过膜分离技术提取的大豆乳清蛋白的功能特性进行研究。主要研究了pH对大豆乳清蛋白的溶解特性、起泡性能及乳化性能的影响,并对大豆乳清蛋白的组成成分进行了电泳分析。结果表明,大豆乳清蛋白具有较好的溶解性及起泡性,但泡沫稳定性及乳化性不如大豆分离蛋白。大豆乳清蛋白主要包含6种成分。
The functional properties of whey soy proteins by membrane separation were studied. The influences of pH on the functional properties, such as water solubility, foaming power and emulsifying capacity were mainly investigated. The results showed that whey soy proteins had good water solubility and foaming power. But the foam stability and emulsi- fying capacity were inferior to soy proteins isolate. And by electrophoresis, the composition of whey soy proteins was analyzed. The whey soy proteins contained six components.
出处
《中国油脂》
CAS
CSCD
北大核心
2006年第2期28-30,共3页
China Oils and Fats
基金
国家"十五"重大科技攻关项目(2001BA501A02B)
关键词
大豆乳清蛋白
溶解特性
起泡性
乳化性
whey soy proteins
solubility
foaming power
emulsifying capacity
