摘要
将有限酶解和Na2SO3预还原处理有机结合起来,对大豆分离蛋白进行改性,以研究中性环境中改性对大豆分离蛋白乳化稳定性的影响。由此确定改性条件,为调配型中性豆奶的研制奠定了基础。
SPI was modified by the organic combi nation of Na 2 SO 3 pre-reduction and limited enzymoly sis for studying the influences of modif ication on the emulsifying stabilit y of SPI in neutral condition.From this the modification conditions we re decided,and the basis of preparin g mixed-neutral soy milk was established.
出处
《粮油食品科技》
2003年第1期16-18,共3页
Science and Technology of Cereals,Oils and Foods
基金
广东省攻关项目资助(A20301)
关键词
大豆分离蛋白
有限酶解
乳化稳定性
食品
neutral
soybean protein isolate(SPI )
limited enzymolysis
emulsifying stability
