摘要
大豆分离蛋白的性能包括相容性和功能性 ,相容性决定了大豆蛋白的应用范围 ,功能性则最终反映大豆蛋白用户的收益大小。通过醇洗法脱除异味 ,选择性分离分级 ,控制蛋白质变性 ,蛋白质改性 ,以及干燥后处理可以改善大豆分离蛋白的相容性和功能性 ,并对它们的原理和方法进行了探讨。
Compatibility and functionality are two most important aspects of soy protein isolate performance.While the compatibility has defined the ranges of uses of soy protein isolates in foods,the functionality detemines how much the users may be benefited from using soy protein isolate in their products.The following technology should be important in improving compatibility and functionality of soy protein isolates,they are:alcohol leaching to remove off-flavor,selective separation and fractionation,protein denaturation controlling,protein modification,and postdrying treatment.Principles and methods of the technology are reviewed in this paper.
出处
《中国油脂》
CAS
CSCD
北大核心
2001年第6期79-81,共3页
China Oils and Fats
