摘要
采用离心喷雾干燥、真空冷冻干燥、热风干燥、微波干燥对大豆分离蛋白进行干燥 ,研究干燥后的大豆分离蛋白的功能性质。结果表明 :微波干燥的大豆分离蛋白粘度较大 ,而乳化性、吸水性、吸油性和水合能力小 ;热风干燥和喷雾干燥的大豆分离蛋白功能性质相似 ;
Four drying approaches,that is,spray-drying,vacuum drying,heated-air-flow drying and microwave drying were adopted to dehydrate SPI in an effort to investigate the functional properties of SPI.Experimental results showed that SPI dried by microwave possesses a high viscosity;heated-air-flow and spray-drying brings about similiar functional property;while vacuum-drying exerts liffle inffluence on the functional property of SPI.
出处
《食品与机械》
CSCD
2003年第2期11-13,共3页
Food and Machinery
基金
安徽省教育厅课题 (2 0 0 2KJ0 77)
