摘要
以大豆分离蛋白为原料,制备冻融稳定型糖基化大豆分离蛋白。以出油率和分层系数为稳定性指标,研究了糖基化反应时间、反应温度、底物质量配比和蛋白含量对糖基化大豆分离蛋白冻融稳定性的影响。确定制备冻融稳定型糖基化大豆分离蛋白的最佳工艺参数为:反应时间3h,反应温度90℃,底物质量配比1:2,蛋白含量10mg/mL。
The soy protein isolate was used to produce the glycosylated soy protein isolate with freeze-thaw stabilization. With oiling off and creaming index as the stability index, effects of reaction time, temperature, substmte ratio and protein content on freeze-thaw stabilization of glycosylated soy protein isolate were studied. The following optimum conditions were obtained; the protein content of 10 mg/mL, the substrate ratio of 1 ： 2 at 90 ℃ for 3 h.
出处
《食品工业》
北大核心
2013年第4期3-5,共3页
The Food Industry
关键词
糖基化大豆分离蛋白
冻融稳定性
出油率
分层系数
glycosylated soy protein isolate
freeze-thaw stabilization
oiling off
creaming index
