微波技术提高醇法大豆浓缩蛋白乳化性的研究

Modifying alcohol leaching soy protein concentrate to improve emulsibility by microwave technology

制取低成本、高蛋白含量的大豆浓缩蛋白时,乙醇会产生变性作用,从而降低大豆浓缩蛋白的功能特性,因此本研究采用微波技术对醇法大豆浓缩蛋白进行物理改性。通过对固液比、微波功率、改性时间的单因素实验,针对乳化性进行研究,然后进行正交实验方差分析,最终得出微波技术提高醇法大豆浓缩蛋白乳化性最佳工艺条件:固液比1:9、功率500W、时间3min,可提高乳化能力129.9%,乳化稳定性28.0%。

Since the result of alcohol damaging protein structure while producing soy protein concentrate（SPC）with low cost and high protein,the proposal was intent to improve functionalities of alcohol leaching soy protein concentrate by microwave technology.Based on emulsifibility,the single factors were tested first.Then orthogonal design and analysis of variance were done in the premium range.The results were listed as follows：the optimum protein to water ration 1：9,power 500W and duration 3min.Emulsifying ability was 129.9% higher than before modified.Emulsion stability was 28.0% higher than before modified.