中国食品学报2018，Vol.18Issue(2)：112-116,5.DOI:10.16429/j.1009-7848.2018.02.014
植酸酶-木瓜蛋白酶协同改性对大豆分离蛋白冻融稳定性的影响
Effect of Phytase and Papain Hydrolysis on Freeze-thaw Stabilization of Soy Protein Isolate
摘要
Abstract
In order to prepare soy protein which is applied to the freeze-thaw environment,in this study soy protein isolate as raw material,the phytase-papain collaborative limited hydrolyze soy protein isolate (DH≤4％),the O/W emulsion was made of hydrolyzates by high pressure homogeneous,study different hydrolyzates emulsion after freezing-thawing treatment on the sample surface area of the average particle size,oiling yield,creaming index,flocculation degree and coalescence degree.The results showed that soy protein isolate by phytase-papain modified,the freeze-thaw stability of the emulsion was significantly (P＜0.05) higher than the unmodified protein,freeze-thaw stability of the DH 4％ emulsion improve the most significant.关键词
大豆分离蛋白/植酸酶/木瓜蛋白酶/乳化稳定性/乳状液/冻融稳定性Key words
soy protein isolate/phytase/papain/emulsifying stability/emulsion/freeze-thaw stabilization引用本文复制引用
刘慕君,于国萍,齐微微,蔡兴航,岳崇慧,朱桂林..植酸酶-木瓜蛋白酶协同改性对大豆分离蛋白冻融稳定性的影响[J].中国食品学报,2018,18(2):112-116,5.基金项目
国家高技术研究计划(863计划)项目(2013AA102200) （863计划）
