摘要
研究了转谷氨酰胺酶(MTGase)聚合改性大豆分离蛋白的持水性、吸油性、溶解性、乳化性、发泡性及凝胶强度等功能特性。结果显示,与大豆分离蛋白相比,MTGase改性的大豆分离蛋白(MSPI)具有更高的凝胶性和乳化稳定性,但其溶解性、持水性、吸油性、起泡性与泡沫稳定性和乳化性明显减弱。
The author studied functional properties of soy protein isolate modified（MSPI） by microbial transglutaminase（MTGase）,which included water-holding capacity（WHC）,oil-holding capacity（OHC）,solubility,emulsifying properties,foam properties and breaking strength of gel.The results showed that MSPI had much higher emulsion stability and breaking strength of gel but lower solubility,WHC,OHC,emulsion capacity,foam capacity and foam stability than soy protein isolate.
出处
《食品科技》
CAS
北大核心
2013年第2期233-236,241,共5页
Food Science and Technology
关键词
转谷氨酰胺酶
改性
大豆分离蛋白
功能特性
transglutaminase
modification
soy protein isolate
functional properties
