摘要
深入地研究了分离大豆蛋白凝胶的透明性与pH值、加热温度、蛋白质浓度、离子强度（NaCl浓度）和葡萄糖酸-δ-内酯（GDL）的关系。结果表明：在pH＜3．5或pH＞5．5、温度＞80℃、蛋白质浓度＞2．5％、低离子强度（NaCI浓度＜10mol／L）和无葡萄糖酸-δ-内酯的条件下，有利于形成透明性分离大豆蛋白凝胶。可为进一步研究大豆蛋白凝胶的光学性质和研制透明的大豆蛋白产品提供理论依据。
Relationship between transparency of soybean protein gel and pH, value, heating temperature, protein concentration, ionic strength (sodium chloride concentration). glucono- δ -lactone had been studied thoroughly in this paper .These experimental results showed that transparent gels of soybean protein were formed favourably with pH<3.5or pH>5.5, heating temperature >80℃, protein concentration >2.5%, low ionic strength (sodium chloride concentration<10mol/L) and no glucono- δ -lactone.Theoretical basse were put forward to further study the optical property of soybean protein gel and to develop better transparent products of soybean protein.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第10期18-22,共5页
Food Science
