摘要
以低温脱脂大豆粕为原料提取大豆分离蛋白,在碱提和酸沉等不同过程中加入适当比例的葡萄糖,利用喷雾干燥法促使大豆分离蛋白与葡萄糖发生美拉德反应。在确定最佳提取条件与喷粉进风温度基础上对大豆蛋白的溶解性、乳化性等功能性质的影响进行研究。结果表明,在碱提阶段和p H回调阶段加入葡萄糖,大豆分离蛋白的溶解性都会随葡萄糖比例升高而降低。当豆粕与葡萄糖质量比为1∶2、大豆分离蛋白与葡萄糖质量比为2∶1时溶解度最低,为20%,相反,对它的乳化性有促进作用。
The soybean protein isolate was extracted from soybean meal with low temperature desolventizing , addition of appropriate proportion of glucose in different processes in alkali extraction and acid precipitation , the method of spray drying was used to make soybean protein isolated and glucose in Maillard reaction. The opti-mum extraction conditions and powder inlet air temperature were determined and the solubility and emulsifying of soybean protein were studied. The experimental results showed that with addition of glucose in alkali extrac-tion stage and pH callback stage, the solubility of soybean protein isolate was decreased when glucose was in-creased. The solubility of soybean protein isolate was about 20%and it was lowest when the weight of soy meal to glucose ratio 1:2, and the weight of soy protein isolated to glucose ratio 2:1. On the contrary, the emulsifi-cation of soybean protein isolate was stimulated.
出处
《食品研究与开发》
CAS
北大核心
2017年第9期-,共5页
Food Research and Development
关键词
大豆分离蛋白
葡萄糖
喷雾干燥法
美拉德反应
改性
soybean protein isolated
glucose
the spray drying method
Maillard reaction
modified
