摘要
利用超临界 CO_2脱除大豆分离蛋白异味。研究了不同压力和温度对萃取效率的影响，从而得出了最佳工艺条件为 27.5MPa和 45℃。经分析萃取出的异味物质主要有醇、醛酮和芳香类物质， 经处理后的大豆分离蛋白异味减少，溶解性有所下降，持水性和乳化稳定性增强。
The efficacy of supercritical carbon dioxide in the deodouring of soy-protein isolate was studied. The favorable condition was 27.5MPa,45℃ .The extracts was the mixture of ethanols,aldehydes,ketones and aromaticities. The functional properties of the control and the deodorized soy-protein isolate were also analysed.
出处
《西部粮油科技》
2001年第3期39-41,共3页
China Western Cereals & Oils Technology
关键词
超临界CO2
大豆分离蛋白
脱腥
异味
Supercritical carbon dioxide
Isolated soy-protein
Deodour
