| 超声酶法对大豆分离蛋白乳化性的影响 |
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| 引用本文： | 王述辉,张东杰,王昊,于磊.超声酶法对大豆分离蛋白乳化性的影响[J].农产品加工．学刊,2011(1):54-56. |
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| 作者姓名： | 王述辉 张东杰 王昊 于磊 |
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| 作者单位： | 黑龙江八一农垦大学,食品学院,黑龙江,大庆,163319 |
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| 摘 要： | 研究超声酶法共同作用对大豆分离蛋白乳化性影响,对不同超声时间、超声功率、水解度对其乳化性影响进行分析,并通过正交试验,最终得出提高大豆分离蛋白乳化性最佳工艺条件,即:超声功率300W,处理时间20min,水解度为5%,在此条件下,乳化活性与乳化稳定性分别提高81%和28%。
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| 关 键 词： | 大豆分离蛋白 超声酶法 乳化性 |
Effects of the Interaction Effects of Enzyme and Ultrasonic Wave on Emulsifying Properties of Soy Protein Isolated |
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| Wang Shuhui,Zhang Dongjie,Wang Hao,Yu Lei.Effects of the Interaction Effects of Enzyme and Ultrasonic Wave on Emulsifying Properties of Soy Protein Isolated[J].Nongchanpin Jlagong.Xuekan,2011(1):54-56. |
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| Authors: | Wang Shuhui Zhang Dongjie Wang Hao Yu Lei |
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| Institution: | (College of Foodstuff, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China) |
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| Abstract: | The interaction effects of enzyme and ultrasonic wave on emulsifying properties of soy protein isolated are investigated. The emulsifying properties of soy protein isolated are investigated under different conditions of ultrasonic time, ultrasonic power and degree of hydrolysis. Then orthogonal design is done. At last, the results show that the optimum conditions are ultrasonic power 300 W, treatment time 20 min and degree of hydrolysis of 5%. The emulsifying ability is 81 percent higher than that of before modified, emulsion stability is 28 percent higher than that of before modified. |
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| Keywords: | soy protein isolated interaction effects of enzyme and ultrasonic wave emulsifying properties |
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