摘要
研究不同热处理温度对大豆蛋白热聚集体溶液行为的影响。结果表明,随着热处理温度的升高,大豆蛋白形成了可溶性聚集体,随着聚集体粒径和分子量的逐渐增大,浊度显著增加。60℃和80℃热诱导聚集体以单个分子颗粒形式存在,而100℃热诱导聚集体呈小尺寸粒子。
The effect of different heat treatment temperature on the behavior of soybean protein thermal aggregate solution was studied. The results showed that with the increase of heat treatment temperature, the particle size and molecular weight of soybean protein increased gradually because of the formation of soluble aggregates. Turbidity increased significantly. Heat induced aggregates at 60 ℃ and 80 ℃ are in the form of single molecular particles, while heat induced aggregates at 100 ℃ are in the form of small particles.
作者
王冬梅
范志军
安然
王中江
Wang Dongmei;Fan Zhijun;An Ran;Wang Zhongjiang(Heilongjiang Beidahuang Green Health Food Co.,Ltd.,Jiamusi 154007,China;Northeast Agricultural University,Harbin 150030,China)
出处
《现代食品》
2020年第7期182-184,共3页
Modern Food
关键词
大豆蛋白
热处理温度
溶液行为
Soybean protein
Heat treatment temperature
Solution behavior
