微波对醇提大豆浓缩蛋白吸油性的影响

Effects of Microwave on Oil Absorption of ALSPC

为改善醇提大豆浓缩蛋白的功能特性,采用微波技术对醇提大豆浓缩蛋白进行物理改性。通过单因素试验,针对吸油性进行研究,得出最佳影响范围,然后进行正交试验方差分析,最终得出用微波技术提高醇提大豆浓缩蛋白吸油性最佳工艺条件,即:固液比1∶7、微波功率650W、作用时间3min、溶液高度2.0cm,在此条件下吸油性可提高60.5%。

For improving functionality of alcohol leaching soy protein concentrate, physical modification by microwave was studied. Based on oil absorption, the single factors were tested at first. Then orthogonal design and variance analysis were done in the best range. At last, the optimum conditions were obtained： the solid-liquid ratio was 1：7, microwave power was 650 W, reaction time was 3 min and the solution height was 2.0 cm, and the oil absorption was 60.5 percent higher than that of before modification.