摘要
采用物理方法对酸沉法大豆浓缩蛋白进行改性,旨在提高大豆浓缩蛋白溶解性。探讨加入热水温度、蛋白溶液pH、超声波处理时间等因素对氮溶解指数(NSI)的影响,得出物理改性最佳工艺条件为:加入热水温度100℃,蛋白溶液pH 9,超声波功率300 W,频率25 kHz,超声波处理时间30 min。改性后产品的NSI由64.00%提高到88.06%。此外,产品的乳化性、吸油性和持水性也均有不同程度的提高和改善。
To improve the solubility of soy protein concentrate （SPC）obtained by acid precipitation, a process of physical modification was developed. The major operating parameters affecting NSI, including water medium temperature, pH of the protein solution and duration of ultrasonic treatment were investigated. After treatment with 300 W and 25 kHz ultrasonic in water medium at 100 ℃ and pH 9 for 30 min, the NSI of the SPC improved from 64. 00% to 88.06%. Furthermore,the modified SPC showed higher capabilities of emulsification, oil adsorption and water retentivity than the original SPC in functionality test.
出处
《中国油脂》
CAS
CSCD
北大核心
2011年第9期24-27,共4页
China Oils and Fats
基金
科技人员服务企业行动项目(SQ2009GSD1004682)
