摘要
大豆分离蛋白的乳化性和起泡性与蛋白质、NaCl、卡拉胶、蔗糖和山梨酸钾含量、pH值、加热温度等密切相关。蛋白质质量浓度分别为2.0g/100mL和2.5g/100mL时,大豆分离蛋白乳化性和起泡性分别达到最大值;远离pH4.5,大豆分离蛋白起泡性和乳化性增加;加热温度45℃时起泡性最好,而乳化性最差;氯化钠、卡拉胶、山梨酸钾添加量分别为1.00g/100mL、0.20g/100mL、0.08g/100mL时,起泡性和乳化性好;添加蔗糖会使蛋白质的起泡性下降,而蔗糖添加量6.0g/100mL时乳化性好。
The foaming properties and the emulsification capability of soybean protein isolate （SPI） were closely related to protein content, NaCI content, carrageenan content, sucrose content, potassium sorbate content, pH, heating temperature and so on. The emulsification capability and foaming properties of SPI reached the maximum when the protein content was 2.0g/100ml and 2.5g/100ml, respectively. The pH far from 4.5, the emulsifying properties and foaming properties increased. When the heating temperature was 45℃, the emulsifying property was the best and the foaming property was the worst. The optimum formula for SPI was NaCl 1.00g/100ml, carrageenan 0.2g/100ml, and potassium sorbate 0.08g/100ml, under such condi- tion, the emulsifying properties and foaming properties were the best. Sucrose addition could decrease the foaming properties of SPI. However, 6.0g/100ml addition of sucrose could evidently improve the emulsifying properties of SPI.
出处
《中国酿造》
CAS
2014年第4期83-86,共4页
China Brewing
基金
河南省教育厅项目(201211653011)
关键词
大豆分离蛋白
乳化性
起泡性
影响因素
soybean protein isolate
emulsifying properties
foaming properties
influence factors
