摘要
为改善醇法大豆浓缩蛋白的功能特性,采用超声波技术对醇法大豆浓缩蛋白进行物理改性。通过单因素试验,针对乳化性进行研究,得出最佳影响范围,然后进行正交试验方差分析,最终得出超声波技术提高醇法大豆浓缩蛋白乳化性最佳工艺条件:固液比为1∶9、功率密度为0.6 W/cm2、时间为5m in,可提高乳化活力171.4%,乳化稳定性13.0%。利用电子显微镜扫描仪观察改性前后大豆蛋白,证明超声波技术可以有效地改善醇法大豆浓缩蛋白的乳化性。
For improving functionalities of alcohol leaching soy protein concentrate （ ALSPC）, physical modification by ultrasonic wave was studied. Based on the emulsification index, single factor experiments were done at first to estimate the proper ranges. Then an orthogonal design and analysis of variance were conducted for optimization. The obtained optimum conditions are ： protein to water ratio 1 ： 9, power density 0.6W/cm^2, and duration 5min, The modified product E. A.I. is 171.4 % higher and E. S. I. is 13.0 % higher comparing with those of product before modification. By means of electron microscope scanner, it is demonstrated that the ultrasonic technology effectively improves the emulsification of ALSPC.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2006年第4期60-63,共4页
Journal of the Chinese Cereals and Oils Association
关键词
大豆浓缩蛋白
超声波
乳化性
soy protein concentrate, ultrasonic wave, emulsification
