食品工业科技Issue(8)：284-286,3.
微波技术提高醇法大豆浓缩蛋白乳化性的研究
Modifying alcohol leaching soy protein concentrate to improve emulsibility by microwave technology
孙冰玉 1石彦国1
作者信息
- 1. 哈尔滨商业大学,食品工程学院省高校食品科学与工程重点实验室,黑龙江哈尔滨150076
- 折叠
摘要
Abstract
Since the result of alcohol damaging protein structure while producing soy protein concentrate（SPC）with low cost and high protein,the proposal was intent to improve functionalities of alcohol leaching soy protein concentrate by microwave technology.Based on emulsifibility,the single factors were tested first.Then orthogonal design and analysis of variance were done in the premium range.The results were listed as follows：the optimum protein to water ration 1：9,power 500W and duration 3min.Emulsifying ability was 129.9% higher than before modified.Emulsion stability was 28.0% higher than before modified.关键词
大豆浓缩蛋白/微波/乳化性Key words
soy protein concentrate/microwave/emulsification分类
轻工纺织引用本文复制引用
孙冰玉,石彦国..微波技术提高醇法大豆浓缩蛋白乳化性的研究[J].食品工业科技,2011,(8):284-286,3.
