| pH值和离子强度对大豆分离蛋白功能特性的影响 |
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| 引用本文： | 陈振家,郝利平. pH值和离子强度对大豆分离蛋白功能特性的影响[J]. 农产品加工．学刊, 2008, 0(4): 8-12 |
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| 作者姓名： | 陈振家 郝利平 |
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| 作者单位： | 山西农业大学,食品科学与工程学院,山西,太谷,030801 |
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| 基金项目： | 山西省科技自然科学基金 |
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| 摘 要： | 研究了pH值和离子强度对大豆分离蛋白功能特性的影响。结果表明,随着pH值的变化,大豆分离蛋白的溶解度、黏度、乳化活性和起泡性均有相同的变化趋势,即在等电点附近,大豆分离蛋白的各个功能特性值最小,而在偏离等电点两侧的pH值范围内呈上升趋势;随着离子强度的增加,大豆分离蛋白的凝胶强度呈上升趋势,而黏度、泡沫体积和乳化活性呈下降趋势。
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| 关 键 词： | 大豆分离蛋白 功能特性 pH值 离子强度 |
| 文章编号： | 1671-9646(2008)04-0008-05 |
| 修稿时间： | 2008-02-29 |
The Effect of pH Value and Ionic Strength on The Functional Properties of Soybean Protein Isolate |
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| Chen Zhenjia,Hao Liping. The Effect of pH Value and Ionic Strength on The Functional Properties of Soybean Protein Isolate[J]. Nongchanpin Jlagong.Xuekan, 2008, 0(4): 8-12 |
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| Authors: | Chen Zhenjia Hao Liping |
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| Affiliation: | Chen Zhenjia,Hao Liping(College of Food Science & Technology,Shanxi Agricultural University,Taigu,Shanxi 030801,China) |
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| Abstract: | In this paper,the effects of pH value and ionic strength on the functional properties of soybean protein isolate were studied. The results showed that there were similar development trends of protein solubility,viscosity,EA,foamability and form stability varied with the pH Value,these functional properties were the worst near the isoelectric point and had a raise tendency on both sides of the isoelectric point. Gel intensity had a raise tendency with the ionic strength increased,but viscosity,foamability an... |
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| Keywords: | SPI functional property pH value ionic strength |
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