食品与发酵工业2017，Vol.43Issue(5)：25-29,5.DOI:10.13995/j.cnki.11-1802/ts.201705005
pH和阿拉伯胶对大豆分离蛋白/大豆蛋白酶解产物乳化性质的影响
Effect of pH and arabic gum on emulsifying properties of SPI/hydrolysates
摘要
Abstract
The effect of pH and arabic bum on emulsifying properties of soy protein isolate (SPI) / hydrolysates was investigated.The results showed that SPI modified by enzymatic hydrolysis decreased size of emulsion particle and flocculation among droplets.The addition of arabic bum promoted absorption of SPI or soy protein hydrolysate (SPH) at interface between oil and water.The emulsion stabilized by SPH-arabic bum complexes possessed better emulsifying stability at pH 4.The viscosity of SPH emulsion was smaller than that of SPI before or after arabic bum addition.关键词
大豆分离蛋白/低限度酶解/阿拉伯胶/pH/乳液Key words
soy protein isolate (SPI)/limited enzymatic hydrolysis/arabic bum/pH/emulsifying引用本文复制引用
贾聪,华欲飞,陈业明,张彩猛,孔祥珍..pH和阿拉伯胶对大豆分离蛋白/大豆蛋白酶解产物乳化性质的影响[J].食品与发酵工业,2017,43(5):25-29,5.基金项目
国家自然科学基金(31201380) （31201380）
