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不同因素对CaCl_2透析诱导大豆分离蛋白冷凝胶特性的影响 被引量:3

Effects of different factors on CaCl_2-induced cold gelation properties of soy protein isolate
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摘要 以大豆分离蛋白为原料,通过对CaCl2透析诱导形成的冷凝胶的质构特性和持水能力进行测定,考察了温度、蛋白质浓度、加热时间、pH及盐离子浓度对冷凝胶特性的影响。研究结果表明,室温下CaCl2透析诱导形成冷凝胶的方法大大增强了大豆分离蛋白的凝胶性。通过响应面分析分析得出其形成凝胶的最佳条件为:蛋白浓度10%、加热温度85℃、加热时间45 min、CaCl2浓度40 mmol/L、pH8.0左右。 The texture characteristic and water holding capacity of CaCl2 -induced cold gelafion prepared from soy protein isolate (SPI) were studied. The main factors including protein concentration, heating temperature and time, pH, salt concentration, which affect the gelation properties, were discussed. The resuits prove that the cold gelation formed by dialyzing against a CaCl2 solution at room temperature has better water holding capacity and higher gelation strength. The combined effects of heating temperature and time, as well as pH on the gelation properties were evaluated and optimized by using response surface methodology(RSM). The optimal condition for the formation of the cold gelation was found:10% protein,pH 8. 0, heating at 85℃ for 45 min,and dialyzing against a 40 mmol/L CaC12 solution at room temperature.
出处 《中国油脂》 CAS CSCD 北大核心 2007年第3期22-25,共4页 China Oils and Fats
关键词 大豆分离蛋白 冷凝胶 CACL2 透析 soy protein isolate cold gelation CaCl2 dialystis
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参考文献8

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同被引文献26

  • 1陈莉,钟芳,王璋.凝固剂及凝固条件对大豆蛋白胶凝性质的影响[J].中国乳品工业,2004,32(9):23-27. 被引量:19
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