摘要
探讨热处理以及葡萄糖酸-δ-内酯诱导的酸化作用对大豆分离蛋白凝胶特性的影响。结果表明:热处理显著提高大豆分离蛋白凝胶的凝胶强度、表面疏水性、保水性。最佳工艺条件为:90℃加热处理40min。大豆分离蛋白经葡萄糖酸-δ-内酯诱导酸化后,形成热处理凝胶的凝胶特性发生了显著的变化。
Soybean protein isolate（SPI） was heated for different periods of time at different temperatures in order to investigate the effects of length of heating time and heating temperature on the gel strength,surface hydrophobicity,water-holding capacity of SPI.Length of heating time of 40 min and heating temperature of 90 ℃ were found optimum.Along with this,glucono-δlactone-induced acidification on SPI was investigated,and the optimum induction time was found to be 6 h.Also,the effect of acidification induced by different concentrations of glucono-δ-lactone followed by heating treatment under optimized conditions on the gel strength,surface hydrophobicity,water-holding capacity of SPI was explored,and the results obtained showed that glucono-δ-lactone-induced acidification resulted in significant changes in these three characteristics of heated SPI.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第15期21-25,共5页
Food Science
基金
国家"863"计划项目(2006AA10Z322)
哈尔滨市科技创新人才研究专项基金项目(2006RFQXN014)
