| 微波技术对大豆蛋白功能特性的影响 |
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| 引用本文： | 陈剑兵,夏其乐,张俊,邢建荣,程绍南,郑美瑜. 微波技术对大豆蛋白功能特性的影响[J]. 保鲜与加工, 2007, 7(4): 33-35 |
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| 作者姓名： | 陈剑兵 夏其乐 张俊 邢建荣 程绍南 郑美瑜 |
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| 作者单位： | 浙江省农业科学院食品加工研究所,杭州,310021 |
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| 摘 要： | 研究了微波辐照对大豆功能蛋白（FSP）溶解性、乳化性与起泡性的影响。结果表明，微波辐照能改善FSP溶解度、乳化活性、起泡能力与泡沫稳定性。试验中FSP溶解度可提高343．7％，乳化活性可提高2392．7％，起泡能力可提高196．9％，泡沫稳定性可提高82．76％。
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| 关 键 词： | 微波 大豆蛋白 功能特性 |
| 文章编号： | 1009-6221（2007）04-0033-03 |
| 修稿时间： | 2007-04-10 |
Effects of Functional Properties of Soy Protein by Microwave Radiation |
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| CHEN Jian-bing,XIA Qi-le,ZHANG Jun,XING Jian-rong,CHENG Shao-nan,ZHENG Mei-yu. Effects of Functional Properties of Soy Protein by Microwave Radiation[J]. Storage & Process, 2007, 7(4): 33-35 |
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| Authors: | CHEN Jian-bing XIA Qi-le ZHANG Jun XING Jian-rong CHENG Shao-nan ZHENG Mei-yu |
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| Affiliation: | Institute of Food Processing, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China |
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| Abstract: | The effects of the solubility, emulsification and foaming ability were studied in this paper. The results showed that microwave radiation could improve functional properties of soy protein. The modified product solubility can improve 343.7%, emulsifying capacity can improve 2 392.7% higher, foaming power can improve 196.9% higher and foam stability can improve 82.76% higher comparing with those of product before modification. |
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| Keywords: | microwave radiation soy protein functional property |
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