摘要
本文对影响大豆分离蛋白乳化性的外部因素进行了研究,实验证明大豆分离蛋白的乳化能力与蛋白质浓度、加热温度、pH值、NaCl浓度、卡拉胶浓度、搅拌时间密切相关。因此,在表征大豆蛋白的乳化特性及乳化稳定性(ESI)和乳化活性(EAI)时,应考虑这些因素。
External factors affecting the emulsification properties of soybean isolated protein were studied. The results indicated that the emulsification capability of soybean isolated protein is closely related to protein concentration, heating temperature, pH, NaCl concentration, carragecnan concentration and stirring time. These factors can be considered when the emulsification properties, emulsification stability and emulsification activity of soybean protein are required properties.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第7期48-51,共4页
Food Science
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
乳化性
影响因素
soybean isolated protein
emulsification
influencing factor
