【摘要】 试验采用氮气保护热诱导改性大豆分离蛋白(SPI),研究相关功能性后发现:当反应温度60℃、反应时间2h、样品量50 g、氮流速7 L/min时,改性SPI的乳化稳定性显著提高,比对照提高51.1%;起泡性、乳化性稍有增加,分别比对照提高3.4%和4.5%; SPI的溶解性、泡沫稳定性与对照相比基本不变,并对其进一步应用展开探讨。更多还原

【Abstract】 After the modified soybean isolate protein(SPI) was heat-induced by nitrogen protected, it was found that when the reaction temperature was 60 ℃, the reaction time was 2 h, the sample volume was 50 g, and the nitrogen velocity was 7 L/min, the emulsification stability of the modified SPI was significantly increased by 51.1% compared with the control. The foaming and emulsification were slightly increased by 3.4% and 4.5% compared with the control, respectively; The solubility and foam stability of SPI were basically unchanged compared with that of the control, and its further applications were discussed.更多还原