摘要
通过研究大豆蛋白葡萄糖酸内酯(GDL诱导酸凝胶制备过程中热变性阶段的温度和时间,考虑对凝胶强度、杨氏模量和凝胶保水性的综合影响,得出热变性的最佳条件是将大豆蛋白溶液加热至90并持续加热30 min同时,考虑凝固保温条件对上述凝胶特性的综合影响,得出凝固阶段最佳条件是在90℃下保温30 min。在该热变性和凝固条件下,大豆蛋白酸凝胶具备较理想的凝胶强度、杨氏模量和保水性。
Herein the temperature and time scale of both heat denaturation and coagulation steps of lab-making of acid-induced SPI gel were investigated, in consideration of gel properties such as gel strength, Young＇s modulus and water-holding capacity. Finally, the optimal results were obtained as the Soybean protein solution was heated at 90 ℃ for 30 rain for appropriate protein denaturation and coagulated at 90 ℃ for 30 min.
出处
《食品工程》
2014年第3期44-47,共4页
Food Engineering
关键词
大豆蛋白
葡萄糖酸内酯
热变性
凝固
soybean protein
glucono-δ-lactone（GDL）
heat denaturation
coagulation
