摘要
为了了解高压均质技术对大豆分离组分功能性质的影响,采用40 MPa、均质一次的均质条件对大豆分离蛋白溶液进行处理,并分析处理前后SPI组分功能性质的变化。结果表明:高压均质可对SPI的溶解性、乳化性和起泡性有一定的改善作用;SPI的溶解能力和乳化能力的变化主要受到7S组分的影响;对SPI的发泡性影响不大,但对7S和11S组分影响较明显。
In order to understand the high pressure homogeneous impact on the functional properties of soybean separation component. Processed soybean protein isolate solution under 40 MPa, homogeneous once, and analyze the functional properties of SPI component changes before and after processing. Results show that high pressure homogeneous could improve solubility, emulsification and foaming ability of SPI. Changes in solubility and emulsifying ability of SPI is affected by 7S. The foaming of SPI has little effect, but 7S and 11S components influence on the more obvious. A little influence on foaming of SPI, but the influence of 7S and 11S is obvious.
出处
《食品科技》
CAS
北大核心
2015年第6期208-211,共4页
Food Science and Technology
关键词
高压均质
7S
11S
功能特性
high pressure homogeneous
7S
11S
functional properties
