摘要
通过单纯形格子试验设计对大豆分离蛋白、乳清浓缩蛋白、蛋清蛋白混合粉的功能性进行了研究。结果表明,乳清浓缩蛋白对混合粉的起泡性、乳化性作用较大,蛋清蛋白在泡沫稳定性和凝胶性方面起到重要的作用,而大豆分离蛋白对乳化稳定性贡献较大。混合蛋白粉在起泡性、泡沫稳定性和凝胶持水性间有协同作用。研究表明,混合蛋白粉可以改变单一蛋白粉功能性不足的缺点,能够降低成本,从而拓宽蛋白粉的应用范围。
Protein powder as food ingredient plays an important functional role in food processing, and there are obvious differences in functional properties and price among different protein powders. Simplex Lattice design was used to elucidate the functional properties of various combinations of soybean protein isolate, whey protein concentrate, egg white powder in this study. The results showed that foaming and emulsifying activity of whey protein concentrate, gelling properties and foaming stability of egg white powder, and emulsion stability of soy protein isolate played important role in functional properties of protein mixture. Synergistic effect was revealed on foaming, foaming stability and water holding capacity. The study suggested that the proteins mixture changed shortage of functional properties of single protein powder, reduced costs, and broaden the scope of application of protein powder.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第8期151-155,共5页
Food and Fermentation Industries
基金
教育部博士点基金(20070224001)
关键词
混合蛋白粉
功能性
单纯形格子
protein mixture, functional properties, simplex lattice
