食品科学2016，Vol.37Issue(19)：42-47,6.DOI:10.7506/spkx1002-6630-201619007
微波处理对大豆分离蛋白-磷脂复合体系功能特性的影响
Effect of Microwave Treatment on Functional Properties of Soybean Isolate Protein-Phospholipid System
摘要
Abstract
This research studied the effect of different microwave power levels on foaming, emulsifying and gel properties of soybean protein isolate-phospholipid system by measuring foaming activity, foam stability, emulsifying activity, emulsion stability, flocculation index, creaming index, water retention and gel texture, as well as by examining gel microstructure under scanning electron microscope. The results showed that foaming activity, emulsifying capacity and gel properties were increased at first and then decreased with microwave power. In addition, when the microwave power was 900 W, the composite system exhibited the best foaming properties and emulsifying properties; at 1 100 W microwave power, the gel properties were improved significantly when compared with the control sample, indicating that microwave could promote the formation of soybean protein isolate-phospholipid system at the water/oil interface and that structural changes of the protein could improve gel properties of the composite system.关键词
大豆分离蛋白/磷脂/微波处理/功能特性Key words
soybean protein isolate/phospholipid/microwave treatment/functional properties分类
轻工纺织引用本文复制引用
李秋慧,李杨,隋晓楠,王中江,齐宝坤,江连洲..微波处理对大豆分离蛋白-磷脂复合体系功能特性的影响[J].食品科学,2016,37(19):42-47,6.基金项目
国家自然科学基金青年科学基金项目（31301501）；黑龙江省自然科学基金重点项目（ZD201302）；“十二五”国家科技支撑计划项目（2014BAD22B00）；高等学校博士生学科点专项科研基金博导类资助课题 （）
