摘要
研究了超声循环处理对大豆分离蛋白的乳化性、起泡性和表面疏水性的影响。结果表明,当处理1600 mL浓度为1%大豆分离蛋白溶液时,与未经超声处理的蛋白相比,超声功率320W,超声时间15m in,乳化能力提高了17%,乳化稳定性提高了49%;在超声时间15m in、超声功率为960W、800W时,大豆分离蛋白的起泡能力和起泡稳定性分别达到最大,比未经超声处理的蛋白分别提高了70%和7%;当超声功率640W时,大豆分离蛋白的疏水性达到最大,与未经超声处理相比提高了39%。
In order to improve the functional properties of soy protein isolate, the effect of cycle ultrasound treatment on emulsification properties, foaming properties and the surface hydrophobicity were studied in this paper. The results showed that the emulsification capability and emulsification stability of 1% soy protein isolate solution （1600ml） could be increased by 17% and 49% when ultrasound power was 320W and time was 15min, respectively, compared with those without treatment. Foaming capability and foaming stability were greatly improved when ultrasound power were 960W and 800W, which were increased by 70% and 7% compared with those without treatment, respectively. The surface hydrophobicity of soy protein isolate was increased by 39% when ultrasound power was 640W compared with that without ultrasound treatment.
出处
《中国酿造》
CAS
北大核心
2009年第5期24-27,共4页
China Brewing
基金
国家高技术研究发展计划"863计划"(2007AA10Z321)
江苏省科技成果转化专项资金(BA2008100)
教育部高等学校博士点专项科研基金(200802990010)
关键词
超声
大豆分离蛋白
乳化性
起泡性
表面疏水性
ultrasound
soybean protein isolate
emulsibility
foaming capacity
surface hydrophobicity
