【摘要】 研究了利用热处理对大豆分离蛋白(SPI)进行改性。热烘改性对SPI的吸水性、吸油性、发泡性和泡沫稳定性无显著性影响,常温粘度、高温粘度、耐热性、凝胶性和保水性分别比对照提高了118%、135%、108%、81%和83%。比较适宜的热烘改性条件为10min/85℃。更多还原

【Abstract】 Heating was used to modify function properties of soy protein isolate. It had no evident effects on water absorption capacity, fat absorption capacity, foaming properties and foam stability. Viscosity of 20℃, viscosity of 95℃, heat-resistance property, gelation and water-holding capacity of SPI modified by heating increased by 118%, 135%,108%, 81% and 83%, respectively. The optimum conditions of modification by heating was 10min/85℃.更多还原