摘要
卵磷脂能改善明胶、水解大豆蛋白(SPH)这两种蛋白质体系的乳化性能,可部分取代油/水(O/W)界面上的明胶分子,而与水解大豆蛋白分子在O/W界面上产生协同吸附,但在一定添加量范围内,不能取代界面上已吸附的水解大豆蛋白分子。
The study showed that the properties of the emulsion which formed by gelatin and soybean protein hydrolyzate (SPH) as emulsifier respectively were improved by adding lecithin. Lecithin can replace part of the gelatin on the O/W interface of the emulsion, and the cooperated adsorption with SPH can produce on the O/W interface. On the contrary, it can not replace the SPH adsorbed on the O/W interface within the test addition range.
出处
《中国食品学报》
EI
CAS
CSCD
2003年第3期36-40,共5页
Journal of Chinese Institute Of Food Science and Technology
