摘要
研究了大豆乳清蛋白在豆奶体系中的热稳定性,并进一步研究生豆奶在加热过程中大豆乳清蛋白与大豆球蛋白之间的相互作用。大豆乳清蛋白溶于生豆奶超滤液中,将加热前后的该溶液分别经SephacrylS-300凝胶过滤,发现大豆乳清蛋白加热后会发生热凝聚现象,形成较大的蛋白凝聚物。通过比较大豆乳清蛋白溶液和无乳清蛋白豆奶溶液对pH变化的敏感性,发现大豆乳清蛋白和大豆球蛋白在加热过程中会发生相互作用。
The study analyzes the thermal stability of soybean whey protein in soymilk system and the interactions of soybean whey protein and soybean globulin during heating. Soybean whey protein was dissolved in raw soymilk ultrafiltrates, then the unheated and heated solution was analyzed through gel chromatography （Sephacryl S -300）, respectively. We observed that agglomeration phenomenon happened when soybean whey protein was heated. By comparing the sensitivity of soybean whey protein solution and soymilk without whey protein on pH change, we discovered that there were some interactions between soybean whey protein and soybean globulins during heating.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第9期77-80,共4页
Science and Technology of Food Industry
关键词
大豆乳清蛋白
豆奶
热稳定性
soybean whey protein
soymilk
thermal stability
