摘要
采用微波辐射加热的方式制取大豆分离蛋白(SPI)-糖接枝物,并对接枝物功能性进行研究。结果表明:SPI与糖接枝改性后,其溶解性、热稳定性、乳化性能及抗氧化性得到很大的提高,同时说明糖的种类及产物的接枝度(DG)影响着SPI-糖接枝物的功能性。
Soy protein isolate（SPI）-Saccharide graft reaction products were prepared by microwave radiation ,and their functional properties were studied. The result was that, through graft modification with saccharides, SPI was improved on solubility, heating stability, emulsifying properties and antioxidative effect,（AE）. The varieties of saccharides and the degree of graft would affect the functional properties of the products.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第11期35-39,共5页
Food Science
基金
国家自然科学基金(20374025)
关键词
功能性
微波辐射
合成
SPI-糖接枝物
functional properties： microwave radiation
synthesize
SPI-saccharide graft-reaction products
