摘要
采用传统的碱溶酸沉法提取大豆粕中大豆分离蛋白,并分别测定大豆粕粗粉,D50=30μm大豆分离蛋白和D50=10μm大豆分离蛋白的粒度分布,颗粒形貌及大豆蛋白提取率。结果表明,机械力化学处理对大豆分离蛋白的功能性质有一定影响。随着大豆粉粒径的不断减小,其比表面积不断增大,大豆粕细胞的破损程度越严重,大豆粉及其细胞内有效成分与提取液接触面积越大,越有利于大豆分离蛋白的提取。
Extract the SPI from soybean meal and cottonseed meal by traditional base-dissolve and acid-deposit. And measured soybean meal coarse, D50=30μm soy protein isolate and D50=10μm isolated soy pro- tein particle size distribution, particle morphology, and soybean protein extraction rate. The test results show that the mechano-chemical treat- ment on the functional properties of soy protein isolate. With the con- tinuous reduction of the particle size, the greater the surface area there- of, the soybean cell wall is more serious damage Flour its cell content, contact with the solvent than the larger the surface area, the more favor- able the extraction of the SPI.
出处
《食品与机械》
CSCD
北大核心
2013年第2期105-108,共4页
Food and Machinery
关键词
机械力化学
大豆
分离蛋白
粒度分布
颗粒形貌
mechano-chemical
soybean
protein isolate
particle sizedistribution
particle morphology
