摘要
本文对国产和进口的两种大豆分离蛋白进行了分析 ,比较了它们的化学组成与功能性质。与进口的大豆分离蛋白相比 ,国产的大豆分离蛋白灰分较高 ,乳化能力较高 ,热变性时热焓较小 ,分子量较小 ;两种蛋白质水合能力和凝胶性质相近 ;国产大豆分离蛋白的溶解性好于进口产品 ,但分散性却低于进口产品 ;研究结果表明 :国产大豆蛋白在加工过程中解聚和降解较多 。
A SPI product made in China was compared with an imported SPI product in composition and functional properties.The results showed that the SPI made in China was higher than the imported product in ash content and emulsion ability,but lower in enthalpy of denaturation and molecular weight.They were similar in water holding capacity and gel strength.The SPI made in China had higher solubility and lower spread ability in water than the imported product .These results indicated that the preparing method of SPI in China caused more degradation and depolymerization during processing of the SPI,and was short of a treatment for improving particle surface properties.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2000年第6期6-10,共5页
Journal of the Chinese Cereals and Oils Association
