摘要
研究了大豆可溶性多糖的提取及其对蛋白稳定性的影响,在高温强酸条件下其得率可达到54.3%,并且在酸性条件下对蛋白能起到很好的稳定作用,其效果比果胶更佳。
The extraction of the soybean soluble polysaccharide and the effects on the stability of protein in acidic condition were researched. The yield could reach to 54.3% in the extraction condition of high temperature and strong acid, and had an good effect on the stability of protein in the acidic condition, and the effect was better than pectin.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第10期116-117,共2页
Science and Technology of Food Industry
关键词
豆渣
大豆可溶性多糖
蛋白
稳定性
soybean residual
soybean soluble polysaccharide
protein
stabilization
