人造蛋粉的功能特性

Functional Properties of Artificial Egg Powder

将大豆分离蛋白(SPI)经过微生物源中性蛋白酶和谷氨酰转氨酶(MTG)二种酶相结合进行修饰改性,结果分析发现,经双酶结合改性后,SPI的溶解度、吸水性、持水性、吸油性、起泡性和泡沫稳定性各功能特性明显增强,分别比对照提高了27.5%、50%、180%、38%、40%和22%,但凝胶性下降了19%,同时探讨了人造蛋粉在焙烤食品中的应用前景。

When soy protein isolate （SPI） was modified by neutral proteinase and microtransgluminase （ MTG）, functional properties of comprehensive modified SPI were improved. Solubility, water absorption, water holding capacity, oil absorption, foaming properties and foam stability property of modified-SPI were higher than original SPI by 27.5% , 50% , 180% , 38% , 40% and 22%. But gel property of SPI decreased 19%. Then its application in the baked products of powdered egg substitute was discussed.