糖盐对大豆浓缩蛋白起泡能力及泡沫稳定性的影响

Foaming capacity and stability of soybean protein concentrate influenced by carbohydrates and salts

本文旨在研究盐类(Na2SO4、NaCl、CH3COONa和NaNO2)及糖类(蔗糖和乳糖)对大豆浓缩蛋白起泡能力及泡沫稳定性的影响。实验结果表明,加入蔗糖或乳糖后起泡能力有所降低。在不加糖和加入蔗糖或乳糖的条件下,起泡能力均在Na2SO4质量分数为5%时达到最佳。另外,对于不同的盐来说,随着盐的质量分数的增加,泡沫稳定性均呈上升趋势。

The objective of this work was to investigate the effect of different salt mass fraction （Na2SO4, NaCl, CH3COONa and NaNO2） and carbohydrates （sucrose and lactose） on the foam capacity and foam stability. The results showed that foam capacity decreased when sucrose or lactose was added, and the highest foam capacity was recorded for Na2SO4 at 5 % salt mass fraction and at the same salt mass fraction with sucrose or lactose. In addition, the foam stability increased with salt mass fraction.