摘要
采用加热、紫外辐射、超声波振荡、均质分散和微波辐射5种物理方法对大豆分离蛋白进行改性处理,观察蛋白分散性、分散稳定性、乳化性、乳化稳定性、起泡性、起泡稳定性、黏度的变化。对5种物理改性方法的作用效果进行了横向比较,结果表明微波辐射的改性效果最好。对5种物理改性的蛋白质电泳分析表明,物理改性基本上不改变大豆分离蛋白的结构。
The effects of five physical modification, ultrasonic modification, modification methods including heating modification, UV radiation dispersing modification and microwave modification in different technical conditions on the characteristics （ such as dispersibility, emulsification and viscosity） of modified soybean protein isolate were studied. The results showed that the best method of physical modification was microwave modification. The analysis of modified protein by electrophoresis showed that these physical modification methods could not almost change the structure Of soybean protein isolate.
出处
《中国油脂》
CAS
CSCD
北大核心
2008年第5期21-24,共4页
China Oils and Fats
关键词
大豆分离蛋白
物理改性
分散性
soybean protein isolate
physical modification
dispersibility
