摘要
在90℃条件下，研究了大豆分离蛋白浓度、pH值、金属离子、加热时间等因素对大豆分离蛋白凝胶形成的作用。结果显示，酸性条件下大豆分离蛋白形成凝胶的最适pH为3．0，碱性条件下形成凝胶的最适pH为9．0，pH大于11在95℃的水浴锅中加热5min，大豆分离蛋白变为黄棕色粘稠状液体，且有异味；凝胶溶液中CaCl2浓度为0．4％的时，形成凝胶的透明性最高，时间为22min。
Effects of soybean protein isolate concentration, pH, metal ions and heating time on gelatin formation were studied at 90℃. The results showed that the optimal pH for gelatin formation were respectively 3.0, and 9.0 at acidity and alkalescence, gel turned dense liquid, brown color and flavor when pH was higher than 11 at temperature of 95℃ for 5rain. The highest transparency gel was produced when the concentration of CaCl2 was 0.4% for 22 min.
出处
《大豆科学》
CAS
CSCD
北大核心
2007年第1期71-74,共4页
Soybean Science
基金
天津商学院青年培育基金(040109)资助项目
