摘要
本文采用乙酸酐对大豆分离蛋白进行改性。测定了改性前后 ,不同改性程度下大豆分离蛋白功能特性的变化。结果表明 :乙酰化大豆蛋白在 5 .0～ 9.5范围内大大提高发泡性能、乳化性能 ,并使等电点朝酸性偏移。
Acetylate is used separatedly as Chemical agents to modify soybean protein isolate in this paper.Determine the change of aqueous solubility,emusificability and foam capacity before and after modification,in different extent of phosphocylation.The result shows that the acetylated protein has an improved foam capacity and emusificability in the pH range of 5.0～9.5,together with a shifted isoelectric point toward acidity.
出处
《中国调味品》
CAS
北大核心
2001年第9期16-19,共4页
China Condiment
基金
国家自然科学基金资助项目 (980 6 0 0 8)
