| 大豆蛋白与大豆肽对淀粉糊性能的影响 |
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| 引用本文： | 孙旸,孙春玉,陈光.大豆蛋白与大豆肽对淀粉糊性能的影响[J].安徽农业科学,2010,38(17):9161-9162,9177. |
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| 作者姓名： | 孙旸 孙春玉 陈光 |
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| 作者单位： | 吉林农业大学生命科学学院,吉林长春,130118 |
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| 基金项目： | 吉林省科技厅重点项目 |
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| 摘 要： | 目的]研究添加大豆肽和大豆蛋白对淀粉糊化、凝沉过程中物理性质的影响。方法]研究淀粉糊化和凝沉过程中大豆肽和大豆蛋白对淀粉糊黏度、抗剪切性能和凝沉性的影响。结果]添加1.00%大蛋白使淀粉糊最高黏度升高30.72%,而添加1.00%的大豆肽使其最高黏度下降26.63%。添加1.00%的大豆肽使崩解值上升55.10%,而添加1.00%大豆蛋白使其崩解值升高77.78%。添加1.00%的大豆肽使回生值上升16.32%,而添加1.00%的大豆肽使其回生值下降82.28%。结论]大豆蛋白使淀粉糊的最高黏度上升,大豆肽使淀粉糊的最高黏度下降;二者均使淀粉糊的抗剪切能力降低;大豆蛋白有助于淀粉凝胶的形成,大豆肽极强地阻碍了淀粉凝胶的形成。
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| 关 键 词： | 大豆蛋白 大豆肽 淀粉 黏度 剪切 凝沉 凝胶 |
Effect of Soybean Protein and Soybean Peptide on the Paste Property of Starch |
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| SUN Yang et al.Effect of Soybean Protein and Soybean Peptide on the Paste Property of Starch[J].Journal of Anhui Agricultural Sciences,2010,38(17):9161-9162,9177. |
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| Authors: | SUN Yang |
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| Institution: | SUN Yang et al(College of Life Sciences,Jilin Agricultural University,Changchun,Jilin 130118) |
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| Abstract: | Objective] The effect of the addition of soybean peptide and soybean protein on the physical property of starch in the process of its gelatinization and was researched.Method] The soybean peptide and soybean protein affecting the viscosity,shear-resisting and agglutination of starch in the process of the starch gelatinization and coacervation were experimented.Results] The maximum viscosity of starch gelatinization was as high as 30.72% after 1.00% macro protein was added;however,26.63% of the maximum vi... |
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| Keywords: | Soybean protein Soybean peptide Starch Viscosity Shear Agglutination Gel |
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