摘要
以市售12种大豆组织蛋白产品为样品,通过因子分析,探寻大豆组织蛋白产品品质间的相互关系。结果表明,可将10个指标用4个公共因子表示。因子1对乳化性、吸油性、韧性、硬度起支配作用,因子2对a*、b*起支配作用,因子3对吸水率、L*、密度起支配作用,因子4只对持水性载荷值较大,表明持水性与其他指标联系较少。大豆组织蛋白产品的评价指标及权重为产品韧性(15%)、硬度(15%)、持水性(25%)、色泽(45%)。吸油率、韧性和硬度为综合指标,在快速检测时,可以选用。
The 12 experiment samples are come from the market.Though the factor analysis to find out the quality properties relationship of different soy texture protein. It is found that 10 factors can be divided into 4 common factors.F1 dominates effect on emulsifing,OAC, tenderness and hardness.F2 dominates effect on a＊ and b＊.F3 dominates effect on WAC, L＇and density.F4 reacts dominately on hardness and it indicates that WHC contacts few with other indexes. The index and ratio of evaluating the TSP was suggested as the tenderness（15%）, hardness（15%）, WHC（25%）, colour and lustre（45%）. OAC, tenderness and hardness are coUigate index. In the quick detect it can be used.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第4期135-137,共3页
Food Science
关键词
大豆蛋白
特性指标
因子分析
soy protein： characteristic index： factor analysis
