现代食品科技2013，Vol.29Issue(3)：472-475,548,5.
水热磷酸化改性大豆浓缩蛋白乳化性质的研究
Effect of Hydrothermal Phosphorylation on the Emulsifying Property of SPC
摘要
Abstract
Soybean protein concentrate (SPC) was hydrothermal phosphorylated to various addition of sodium tripolyphosphate (STTP), the phosphorus content and emulsifying property of the phosphorylated SPC were investigated. Different phosphorus degree of phosphorylated SPC (0.1%~3% P-HSPC) was prepared by adding 0.1%~3% of STTP through the hydrothermal treatment. Creaming index, particle size distribution of pre- modification and post-modification SPC are also investigated.The results indicated that the phosphorus content of SPC was 0.226%, 0.253%, and 0.28%, in corresponding to the addition of STTP of 0.3%, 0.5%, and 0.7%, respectively. Their phosphorus degree were higher than other phosphorylated protein obtained from other STTP concentration. And the emulsifying property of SPC with hydrothermal phosphorylation had significantly improved.关键词
水热磷酸化/大豆浓缩蛋白/乳化性质Key words
hydrothermal phosphorylation/ SPC/ emulsifying property引用本文复制引用
胡磊,杨晓泉,尹寿伟,郭健,王金梅..水热磷酸化改性大豆浓缩蛋白乳化性质的研究[J].现代食品科技,2013,29(3):472-475,548,5.基金项目
国家"十二五"科技支撑计划项目(2012BAD33B10-2,2012BAD34B04-2) （2012BAD33B10-2,2012BAD34B04-2）
