大豆科学2013，Vol.32Issue(1)：84-88,5.
三种市售大豆蛋白产品理化特性研究
Physicochemical Properties of Three Kinds of Commercial Soybean Protein Products
摘要
Abstract
A total of 33 commercial soybean protein products, including 10 cooled defatted soybean meals, 10 soybean protein concentrates and 13 soybean protein isolates,were collected from main soybean protein enterprises. The contents of crude protein, crude fat,crude fiber and ash,nitrogen soluble index,gel hardness,and emulsibility were determined. The current status and characteristics of physicochemical properties were analyzed combined with cluster analysis and multiple comparison. The results showed that the physicochemical properties were significantly different among samples. The variation coefficients of crude fat content, crude fiber content,and gel hardness were more than 10% ,and that of crude protein content was less than 10%. About 10% of defatted soybean flour ash content met with GB/T13382-2008,and 80% of defatted soybean flours nitrogen soluble index met with GB/T13382-1992. All soybean protein concentrates and 76. 9% of soybean protein isolates crude fiber contents met with GB/T20371-2006. Nitrogen soluble index and gel hardness were main differences among three kinds of commercial soybean protein products.关键词
低温脱脂大豆粉/大豆浓缩蛋白/大豆分离蛋白/大豆蛋白商品/理化特性Key words
Defatted soybean flour/Soybean protein concentrate/Soybean protein isolate/Commercial soybean proteins/Physico-chemical properties分类
轻工纺织引用本文复制引用
郑荣生,张波,童军茂,房岩强,李淑静..三种市售大豆蛋白产品理化特性研究[J].大豆科学,2013,32(1):84-88,5.基金项目
国家科技支撑计划课题(2012BAD34B04-3). （2012BAD34B04-3）
