机构地区: 东北农业大学食品学院
出 处: 《中国粮油学报》 2009年第1期30-34,共5页
摘 要: 通过研究离子与交联剂两种因素对大豆分离蛋白凝胶形成的影响,确定哪种添加剂对提高大豆分离蛋白的凝胶性质更为有效。研究结果表明:巯基乙醇对提高大豆分离蛋白凝胶性更为有效,添加量为0.3%;氯化钠及氯化钙对大豆分离蛋白的凝胶性也有提高,但效果不及巯基乙醇。 The effects of mercaptoethanol, NaCl and CaCl2 on certain physico - chemical properties of soybean protein isolate (SPI) in resulting gel were investigated. The conclusion is that mercaptoethanol is effective for enhancing the gelatinization of SPI and the proper dose is 0.3% ; NaCl and CaCl2 also enhance the gelatinization of SPI, but less effective.