摘要
该文主要探讨醇洗豆粕对大豆分离蛋白粘度影响。以醇洗豆粕为原料制备大豆分离蛋白, 溶解度增加,溶液粘度下降。通过正交试验优化,制备低粘度型大豆分离蛋白最佳工艺条件为:乙 醇浓度95％(v／v)、浸提温度30℃、浸提时间45分钟、固液比1:4,所得产品蛋白含量(干基)为 93.21％,蛋白质分散指数为96.27％,而3％、8％和12％大豆分离蛋白溶液粘度分别为2.7、8.1和 82.3 mPas。
In this paper, we studied the effects of alcohol washed soybean meals on the viscosity behavior of soybean protein isolates. The results showed soybean protein isolates prepared with alcohol washing had lower viscosity and higher solubility than the control. By perpendicular experiment design, the optimized processing conditions preparing low viscosity soybean protein isolate were found to be: ethanol concentration 95%(v/v), extraction temperature 30℃, duration 45 min, and meal solvent proportion 1:4. The protein content of this product (moisture -free basis) is 93.21 per cent, protein dispersion index 96.27 per cent, and the viscosity of 12% soybean protein isolate solution (w/w) was 82.3 mPas.
出处
《粮食与油脂》
2005年第4期18-21,共4页
Cereals & Oils
关键词
大豆分离蛋白
大豆粕
乙醇
粘度
soybean protein isolates
soybean meal
ethanol
viscosity
