摘要
为提高大豆蛋白的表面活性,采用过氧乙酸氧化二硫键的方法对其进行改性。通过正交实验,过氧乙酸氧化大豆蛋白的最佳工艺条件为:20%过氧乙酸用量20%,反应温度-10℃,反应时间4h。在此条件下,过氧乙酸对二硫键的打开率为68.53%,大豆蛋白起泡性提高了60.57%,乳化性提高了11.45%,其表面活性得到了改善。
Used peracetic acid oxidization disulfide bonds to improve the surface activity of soy protein. The optimum conditions of peracetic acid oxidation of soybean protein were as foLlows：the amount of peracetic acid ：20% ,temperature： -10℃,time 4h by orthogonal test. At this time,disulfide bond was opened 68.53%, foaming properties of soy protein was improved 60.57%,emulsification was increased 11.45%. Surfactants also improved.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第22期213-216,共4页
Science and Technology of Food Industry
基金
广西科技开发项目(桂科攻11107021-6)
关键词
大豆蛋白
过氧乙酸
二硫键
表面活性
soybean protein
peracetic acid
disulfide bond
surface activity
