摘要
以东北(黑、吉、辽)三省的主要栽培大豆(70个)品种的分离蛋白为试材,分析测定了氮溶解指数(NSI)、粘度、吸水性、发泡能力、泡稳定性等蛋白质功能特性。试验结果表明:黑龙江的大豆蛋白具有很高的溶解性和泡稳定性,适于生产各种功能的专用大豆蛋白粉、蛋白肉、乳制品及传统豆制品;吉林大豆蛋白的发泡能力强、并具有良好的吸水性,适于用作高级糕点、冰淇淋、糖果等加工;辽宁大豆蛋白的特点是吸水性强、粘度大,适合用于做食品添加剂,可有效地调整食品物料性。
The functional properties of soybean protein were studied in this paper, and the properties included the nitrogen soluble index (NSI), the viscosity, the hydroscopic property, the foaming ability, and the foam stability. The proteins were isolated from 70 cultivars of the main soybeans of Heilongjiang, Jilin and Liaoning provinces, in the northeast of China. The results showed that the protein of Heilongjiang`s soybean had high solubility, and it was suitable for producing soybean protein powder, protein meat, soybean milk and adjuvant of European-American food. The proteins of Jilin's soybeans had the high foaming abilities and the better hydroscopic property. It fits for producing traditional oriental food and cookies. The proteins of Liaoling's soybean, having the high hydroscopic property, the better viscosity, and it was suitable for food additives and for adjusting material traits effectively.
出处
《中国农学通报》
CSCD
2005年第5期124-127,135,共5页
Chinese Agricultural Science Bulletin
基金
国家自然基金资助项目"东北大豆的加工适应性评价"(39870469)。
