| 水分对大豆蛋白质物料微波膨化的影响 |
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| 引用本文： | 李作为,芮汉明,张立彦.水分对大豆蛋白质物料微波膨化的影响[J].仲恺农业技术学院学报,2002,15(3):22-27. |
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| 作者姓名： | 李作为 芮汉明 张立彦 |
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| 作者单位： | 1. 广东轻工职业技术学院食品系,广东,广州,510300
2. 华南理工大学食品与生物工程学院食品系,广东,广州,510640 |
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| 摘 要： | 就水分含量对大豆蛋白质物料微波膨化效果的影响进行了研究 ,认为含水量为 30 %时 ,较适宜利用微波进行膨化 ;水分影响膨化的机理在于决定膨化动力和微波能量提供的大小 ,同时也会影响蛋白质物料的凝胶结构及变性性质 ,从而最终影响微波膨化
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| 关 键 词： | 微波膨化 蛋白质 水分 |
| 文章编号： | 1006-0774(2002)03-0022-06 |
| 修稿时间： | 2002年5月27日 |
Effects of moisture on puffing of soybean protein by microwave heating |
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| LI Zuo wei ,RUI Han ming ,ZHANG Li yan.Effects of moisture on puffing of soybean protein by microwave heating[J].Journal of Zhongkai Agrotechnical College,2002,15(3):22-27. |
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| Authors: | LI Zuo wei RUI Han ming ZHANG Li yan |
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| Institution: | LI Zuo wei 1,RUI Han ming 2,ZHANG Li yan 2 |
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| Abstract: | The effects of moisture on the puffing of soybean protein with microwave heating were investigated. The protein material with 30% water was suitable to be puffed under microwave irradiation. The mechanisms of the effects of water on the puffing were analyzed as follows: the puffing power and the energy supplied by microwave were determined by moisture in material. Meanwhile, moisture also affected the structure of gel and denaturalization properties. |
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| Keywords: | microwave puffing soybean protein moisture |
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