摘要
以大豆为原料,利用食品辐照技术对大豆进行了加工处理,研究了不同辐照剂量和储存时间对大豆中菌落数、粗蛋白含量以及浓缩蛋白功能特性(氮溶指数、吸水性、吸油性、乳化性和乳化稳定性)的影响。研究结果表明,10kGy的辐照可以有效减少大豆中的霉菌数,提高粗蛋白干基含量,同时可以改善大豆浓缩蛋白的功能特性。20kGy的辐照与10kGy的辐照剂量相比,虽然也能达到杀菌的效果,但是却会导致蛋白功能特性的降低。
Soybean as raw material,the food irradiation technology was used for processing of soybean,the effect of irradiation dose levels and storage time on the number of colonies,crude protein content and functional propertied （nitrogen solubility index ,water absorption ,oil absorption ,emulsification and emulsion stability） of soy protein concentrate were studied. The result indicated that irradiation level of 10kGy could reduce the number of mold in soybean,improve the content of crude protein on dry basis,and improve the functional properties of soy protein concentrate. Compared with the irradiation level of 10kGy ,irradiation level of 20kGy could also effectively kill the mold,but it would lead to the reduction of functional properties of soy protein.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第2期104-107,共4页
Science and Technology of Food Industry
基金
国家自然科学基金(31101367)
河南省财政厅粮食专项(ZX2011-08)资金资助
河南工业大学高层次人才基金(2011BS012)
关键词
辐照
大豆
蛋白质
功能特性
irradiation
soybean
protein
functional properties
