现代食品科技2012，Vol.28Issue(10)：1359-1361,1326,4.
改性大豆蛋白在植脂奶油中的应用
Application of Modified Soybean Protein in the Whipped Cream
摘要
Abstract
The emulsification property, emulsifying stability and foaming property of modified soybean protein (MSP) were studied. The effects of MSP substituting for imported sodium caseinate application in the whipped cream on the whipping time, foaming rate, shape retention, roughening degree, just melting feeling in the mouth, glossiness, smooth degree and greasy feeling were also studied. Results showed that the emulsification property, emulsifying stability, foaming property of MSP were between imported sodium caseinate and homebred sodium caseinate, but superior to the homebred soybean protein isolate. The whipped cream containing MSP to 50%substitute for imported sodium caseinate had good quality.关键词
改性大豆蛋白/植脂奶油/酪朊酸钠Key words
modified soybean protein/ the whipped cream/ sodium caseinate引用本文复制引用
周雪松,王才华..改性大豆蛋白在植脂奶油中的应用[J].现代食品科技,2012,28(10):1359-1361,1326,4.基金项目
广州开发区重大成果产业化计划项目(2010Q-P168) （2010Q-P168）
