摘要
主要探讨了醇洗豆粕对大豆分离蛋白乳化性能的影响。与未经处理的大豆分离蛋白相比 ,豆粕经乙醇处理后 ,其乳化能力的改变并不十分明显。但就乳化稳定性而言 ,醇处理样品的乳化液一经形成 ,其稳定性是很高的 ,外界因素对其影响很小。通过正交试验优化 ,生产乳化型大豆分离蛋白的最佳工艺条件为 :乙醇浓度 85 % (V/V)、浸提温度 30℃、浸提时间 30min ,固液比 1∶4。所得产品的蛋白含量 (干基 )为 95 .6 6 % ,蛋白质分散指数为 93.0 8% ,乳化能力为 70 .6 2 % ,乳化稳定性为 70 .0 5 %。
The emulsification property of soybean protein isolates prepared with alcohol washing soybean meals were studied. The particular alcohol selected for extraction improved the emulsion stability remarkably By perpendicular experiment design,the optimized processing conditions of preparing emulsifying soybean protein isolate were found to be: ethanol concentration 85%(V/V),extraction temperature 30℃,duration 30 min,and flake solvent proportion 1∶4 The protein content of this product (moisture free basis) is 95 66%,protein dispersion index 93 08%,and emulsion capacity 70 62%,emulsion stability 70 05%
出处
《中国油脂》
CAS
CSCD
北大核心
2003年第11期35-38,共4页
China Oils and Fats
关键词
醇洗豆粕
大豆分离蛋白
乳化性能
乙醇
稳定性
alcohol washing soybean meals
soybean protein isolates
ethanol
functional properties
emulsification property
