摘要
大豆乳清蛋白是一种天然两亲物质,具有界面性质,是一种天然的表面活性剂。易消化吸收、具有很高的代谢效率和生物学价值。以蛋白质溶液的浓度、温度、离子强度、震荡时间等作为影响因素,通过实验得出结论大豆乳清蛋白起泡性效果最佳条件是:浓度1.0%,温度60℃,pH值5,钙离子强度0.1 mol/L。
Soybean whey protein is one kind of natural amphiphilic substances, which possesses surfactant character and can be used as surface activity agent. Some foaming stability depends on amphiphilc substance in food. Soybean whey protein can be easily digestively absorbed, it also has highly metabolic efficiency and biological value, therefore WSP can be used as foaming agent in foaming type products. Shaking method was applied with temperature, ph value, mass concentration, and ionic strength as influencing factors. We draw a conclusion that the optimum conditions are： mass concentration at 1.0%, temperature at 60℃ pH value at 5, and ionic strength at 0.1 mol/1.
出处
《大豆通报》
2007年第2期26-27,共2页
Soybean Bulletin
关键词
大豆乳清蛋白
发泡能力
两亲物质
Soybean whey protein
Foaming capacity
Amphiphilic substance
