摘要
研究水解后不同分子量范围的大豆分离蛋白功能性方面,分子量在1000～2000D时候乳化活性和乳化稳定性最大,分别为176.9mL/g和120min;持水性方面分子量小于1000D时候最大,为66.2%;黏度方面,分子量大于4000D时候最大,为1.8cp;持油率方面分子量范围在大于4000D范围内最大,为378.42%。
This paper studied the functional properties of soy protein isolate(SPI) with different molecular weight ranges after hydrolyzing. The EA and ES were 176.9 mL/g and 120min, which were maximum with MW between 1000～2000D.The water-holding was the greater, reached to 66.2% with the MW less than 1000D, and the viscidity of the maximum with MW greater than 4000D was 1.8cp. The rate of oil-holding with MW greater than 4000D ranges was 378.42%.
出处
《食品科技》
CAS
北大核心
2004年第12期18-21,共4页
Food Science and Technology
基金
黑龙江省自然科学基金项目(L01-22)。
关键词
大豆分离蛋白
特性
分子量
soy protein isolate (SPI)
properties
molecular weight
