摘要
主要对醇法大豆浓缩蛋白改性工艺条件进行了研究,探讨了改性过程中加水温度、溶液pH、超声时间对改性工艺的影响。通过正交实验得出最佳工艺条件为:将醇法大豆浓缩蛋白加100℃水溶解,调pH为10,超声时间30 m in,在此条件下生产的产品水溶性蛋白质可达57.2%,氮溶解指数(NSI)为81.5%。
The modification conditions of alcohol leached soy protein concentrate were studied, such as solution temperature, solution pH, ultrasound time. By orthogonal test, the optimum processing conditions were found to be： water temperature 100 ℃, solution pH 9, ultrasound time 30 min. In these conditions, the water-soluble protein of modified protein was 57.2% ,and the NSI was 81.5%.
出处
《中国油脂》
CAS
CSCD
北大核心
2006年第11期72-74,共3页
China Oils and Fats
基金
科技部科研院所技术开发研究专项资金项目(项目编号:2001EG127157)部分研究内容
关键词
大豆
醇法浓缩蛋白
超声波
改性
水溶性蛋白质
soy
alcohol leached protein concentrate
ultrasonic
modification
water-soluble protein
