摘要
对脱敏后大豆蛋白制备的豆腐物性研究表明,在11S中添加少量的7S肽可使其凝胶强度增加,但肽的加入却降低了凝胶的凝聚性;咀嚼实验表明,在11S中添加8%的7S肽咀嚼性与11S相当,添加低于15%的肽咀嚼性比SPI高。
In this paper,the study showed that the gel strength can be increased when adding a small amount of 7S peptide to 11S globulin, but the addition of peptide was reduced gel cohesiveness.Chewing experiments showed the chewing properties of 11S globulin added 8% of the 7S peptide same as 11S globulin, and the chewing properties of 11S globulin added 15% of the 7S peptide better than SPI.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第3期112-113,116,共3页
Science and Technology of Food Industry
关键词
脱敏
大豆蛋白
豆腐
物性
removing allergen
soybean proteins
tofu
physical properties
