现代食品科技2018，Vol.34Issue(7)：128-133,6.DOI:10.13982/j.mfst.1673-9078.2018.7.019
高固形物浓度对风味蛋白酶催化制备改性大豆分离蛋白功能特性的影响
Influence of High Solid Concentrations on the Functional Properties of Enzymatic Hydrolysates of Soy Protein Isolates
摘要
Abstract
Enzymatic hydrolysis at high solid substrate concentrations is beneficial with regard to energy and water consumption. This study examines the influence of the solid concentration on the enzymatic hydrolysis of soy protein isolates and the resulting functional properties of the hydrolysate. Favorzyme-modified soy protein isolates showed higher NSI, foaming ability and dispersion stability, but lower water holding capacity, emulsifying activity and foam stability. Higher solid concentrations resulted in higher water holding capacity, foaming ability and dispersion stability. The water solubility of the hydrolyzate was independent of the solid concentration during proteolysis. When DH％ was higher than 8％, high solid concentrations increased the foam stability of the hydrolysate. At lower DH％ than 8％, the foam stability of hydrate at low solid concentrations was higher than that with high solid concentrations.关键词
大豆分离蛋白/风味蛋白酶/水解/功能特性/高固形物浓度Key words
soy protein isolates/favorzyme/hydrolysis/functional properties/high solid concentration引用本文复制引用
陈穗,王海萍,崔春..高固形物浓度对风味蛋白酶催化制备改性大豆分离蛋白功能特性的影响[J].现代食品科技,2018,34(7):128-133,6.基金项目
广东省科技计划项目 (2017A010105002) （2017A010105002）
中央高校基本业务费项目 (2018ZD093) （2018ZD093）
