摘要
采用木瓜蛋白酶水解不同浓度的大豆分离蛋白,研究了抗坏血酸对较低水解度(DH为3.7%)和较高水解度(DH为8.9%)酶解产物黏度、发泡性、发泡稳定性、乳化性和乳化稳定性的影响。结果表明:在水解度为3.7%的、浓度为7%的大豆分离蛋白酶解液中添加0.3%抗坏血酸,体系的黏度最大、乳化性最强、乳化稳定性最高;在水解度为8.9%的、浓度为3%的大豆分离蛋白酶解液中添加0.3%抗坏血酸,体系的发泡性最大;在水解度为3.7%的、浓度为7%的大豆分离蛋白酶解液中添加0.5%抗坏血酸,体系的泡沫体积比最大。
Viscosity, foam volume, foam stability, emulsifying properties and emulsifying stability of hydrolysates of soy protein isolate （SPI） hydrolyzed by papain with low hydrolysis degree （DH） of 3.7% and high DH of 8.9% respectively were evaluated. The top viscosity, emulsifying properties and emulsifying stability of the hydrolysate is obtained when 0.3% ascorbic acid is added into the hydrolysate of 7% SPI emulsion with DH 3.7%. The foam stability is highest when 0.3% ascorbic acid is added into the hydrolysate of 3% SPI emulsion with DH 8.9%. The largest foam volume is recorded when 0.5% ascorbic acid is added into the hydrolysate of 7% SPI emulsion with DH 3.7%.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2006年第4期64-67,共4页
Journal of the Chinese Cereals and Oils Association
基金
湖北省新世纪高层人才工程项目(鄂人[2003]31号)
关键词
抗坏血酸
大豆分离蛋白
酶解产物
功能特性
ascorbic acid, soy protein isolate （ SPI）, enzymatic hydrolysate, properties
