| 大豆分离蛋白乙酰化功能特性研究 |
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| 引用本文： | 桂向东,黄玉玲.大豆分离蛋白乙酰化功能特性研究[J].农村实用技术与信息,2009(3):16-17. |
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| 作者姓名： | 桂向东 黄玉玲 |
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| 作者单位： | 黑龙江农垦农业职业技术学院,黑龙江哈尔滨150431 |
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| 摘 要： | 通过实验表明：随着乙酸酐添加量的增加，大豆分离蛋白的改性程度提高，并且溶解性、乳化性及乳化稳定性和起泡性及泡沫稳定性明显提高。
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| 关 键 词： | 乙酰化 大豆分离蛋白 功能特性 |
Functional Properties of Soybean Protein Isolate Acetylation |
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| Authors: | GUI Xiang-dong HUANG Yu-ling |
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| Institution: | (Heilougjiang Reclamation Agricultural Vocational Technical CoLlege, Harbin, Heilongjiang 150431, China) |
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| Abstract: | The experimental results showed that modification degree of soybean protein isolate was improved with the increase of acetic anhydride, meantime, the solubility,emulsifying property, emulsion stability, foaming properties and foam stability soybean protein isolate were improved obviously. |
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| Keywords: | acetylation soybean protein isolate functional properties |
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