摘要
为丰富水力空化技术的应用和增加蛋白质物理改性的途径,通过涡流产生水力空化作用处理大豆分离蛋白溶液,研究水力空化对大豆分离蛋白功能性质的影响。结果表明,大豆分离蛋白经水力空化处理后溶解度增强,起泡性增强,起泡稳定性下降,乳化活性在处理30min内增强而后下降,乳化稳定性在处理30min内变化不大而后略有降低。
In order to enrich the application of hydrodynamic cavitation and increase the physical modification method of protein, hydrody- namic cavitation generated with turbine was applied to soybean pro- tein isolates solution, and the eftect of hydrodynamic cavitation treat- ment on functional properties of soybean protein isolates was investi- gated. The results showed that after hydrodynamic cavitation treat- ment, protein solubility was increased, and foaming capacity was al- so increased, but Ioaming stability was decreased. Emulsion activity was improved during hydrodynamic cavitation treatment for 30 min but then declined, and emulsion stability had little change during treatment for 30 min but then declined.
出处
《食品与机械》
CSCD
北大核心
2014年第2期4-6,31,共4页
Food and Machinery
关键词
水力空化
大豆分离蛋白
功能性质
hydrodynamic cavitation
soybean protein isolates
functional properties
