摘要
研究了大豆分离蛋白经Alcalase碱性内切蛋白酶轻度酶改性后 (DH 4 5 %～ 8 2 % )功能特性的变化规律。结果表明 ,改性大豆分离蛋白的持水能力、溶解度以及乳化活力指数均随着水解度的增加而增加 ,泡沫稳定性、粘度随着水解度的增加而降低 ,起泡能力则随着水解度的增加先增大而后降低。此外 。
The functional properties of enzymatic modified SPI by Alcalase was studied in this thesis(DH4.5%～8.2%).The results showed that the holding water capability,solubility and EAI is enhanced,the stability of foam and the viscosity is reduced with the hydrolyzation degree enhancement,and the foaming is enhanced, then reduced.Moreover,applying enzymatic modified SPI to high protein milk can form a good stabilization emulsion system.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2003年第2期58-61,共4页
Food and Fermentation Industries
基金
广东省"十五"攻关农产品加工重大专项 (No .A2 0 30 1 )
"十五"国家科技攻关计划项目(No .2 0 0 1BA50 1A0 2 )
