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卡拉胶对大豆分离蛋白功能特性影响的研究

THE EFFECTS OF CARRAGEENAN ON FUNCTIONAL PROPERTIES OF SOYBEAN PROTEIN ISOLATE

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【Author】 LIU Guo-qin~(1,2),LI Lin~1, GUI Lin~1 (1. Food Engineering and Biological Engineering Department, South China University of Technology, Guangzhou 510641, China;2. The Faculty of Food Science and Engineering, Zhengzhou Institute of Technology , Zhengzhou 450052, China )

【机构】华南理工大学食品与生物工程学院；华南理工大学食品与生物工程学院广东广州510641郑州工程学院粮油食品学院河南郑州450052；广东广州510641；广东广州510641；

【摘要】研究了卡拉胶对大豆分离蛋白功能特性的影响.卡拉胶与大豆分离蛋白形成共凝胶,其溶解性、粘度、乳化性和乳化稳定性、持水性、凝胶强度均有提高,从而扩大了大豆分离蛋白在食品领域的应用.更多还原

【Abstract】 Effects of carrageenan on functional properties of soybean protein isolate were studied in this paper. The functional properties of carrageenan-soybean protein isolate co-gels including solubility, viscosity, emulsification, emulsifying stability, water holding capacity and gelation strength can be improved. Therefore, the application of soybean protein isolate can be expanded in food processing.更多还原

【关键词】大豆分离蛋白；卡拉胶；功能特性；
【Key words】 soybean protein isolate； carrageenan； functional properties.；

【文献出处】郑州工程学院学报 ,Journal of Zhengzhou Institute of Technology , 编辑部邮箱 ,2004年03期

【分类号】TS201.2
【被引频次】24
【下载频次】715

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