摘要
以大豆分离蛋白为原料,研究了蛋白浓度、温度、加热时间等因素对大豆分离蛋白凝胶形成的影响。结果显示,大豆分离蛋白形成凝胶的最佳条件是大豆分离蛋白水溶液浓度为16%,温度90℃,凝胶形成时间为23min,当温度在85℃-95℃之间,凝胶形成时间随大豆分离蛋白浓度变大而减少。在沸水中,由于气泡产生而无法形成凝胶。温度高于85℃会使凝胶颜色加深。
Soybean separative protein was used as materials, effects of soybean separative protein concentrations, temperature and time on gelatin formation were studied in this thesis. The results showed that the basic conditions for gelatin formation of soybean separative protein were： soybean separateive protein concentration 16%, temperature 90℃, the time for gelatin formation 23min. The time for gelatin formation was reduced as soybean concentration increased at temperature between 85 ℃ and 95 ℃. Soybean gelatin could not be formed at boil because of gas exist. The color of gel became dark at temperature higher 85 ℃.
出处
《粮油食品科技》
2007年第3期45-47,共3页
Science and Technology of Cereals,Oils and Foods
关键词
大豆分离蛋白
浓度
温度
凝胶时间
soybean separative protein
concentration
temperature
gelatin time
