食品科学 ›› 2004, Vol. 25 ›› Issue (7): 56-59.

• 基础研究 • 上一篇    下一篇

超声处理对大豆分离蛋白功能特性的影响

 朱建华, 杨晓泉, 邹文中, 周春霞   

  1. 华南理工大学食品科学与生物工程学院
  • 出版日期:2004-07-15 发布日期:2011-10-24

Study on Effects of Functional Properties of Soybean Isolated Protein by Ultrasonic Technology

 ZHU  Jian-Hua, YANG  Xiao-Quan, ZOU  Wen-Zhong, ZHOU  Chun-Xia   

  1. Food Science and Biology Engineering Institute of SCUT
  • Online:2004-07-15 Published:2011-10-24

摘要: 采用超声仪对大豆分离蛋白(SIP)溶液进行超声处理,研究了不同超声处理时间,不同功率处理后SIP功能特性的变化。结果表明超声处理后大豆分离蛋白的溶解性,起泡性,乳化性和凝胶性都有明显的提高。

关键词: 大豆分离蛋白, 超声处理, 功能特性

Abstract: The functional effects were studied on soybean isolated protein treated with ultrasonic technology. By differentultrasonic time and power treatment the changes of the functional properties of soybean isolated protein were observed. As a result,after ultrasonication the solubility, the foam capability, emulsifying capability and gel capability were enhanced remarkably.

Key words: soybean isolated protein, ultrasonic, functional properties