|Table of Contents|

EFFECTS OF pH AND METAL IONS ON GELATIN FORMATION OF SOYBEAN PROTEIN ISOLATES(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2007年01期
Page:
71-74
Research Field:
Publishing date:

Info

Title:
EFFECTS OF pH AND METAL IONS ON GELATIN FORMATION OF SOYBEAN PROTEIN ISOLATES
Author(s):
WANG Hong; LIAN Xi-jun; LU Xiao-xiang; ZHANG Yun-tao; XIE Qiu-bo; ZHOU Xiao-li; CHEN Yu
College of Biotechnology and Food Science， Tianjin University of Commerce，Tianjin 300134
Keywords:
Soybean protein isolate;  pH;  Metal ions;  Gelatin time
PACS:
TQ645.9
DOI:
10.3969/j.issn.1000-9841.2007.01.016
Abstract:
Effects of soybean protein isolate concentration， pH， metal ions and heating time on gelatin formation were studied at 90℃. The results showed that the optimal pH for gelatin formation were respectively 3.0， and 9.0 at acidity and alkalescence， gel turned dense liquid， brown color and flavor when pH was higher than 11 at temperature of 95℃ for 5min. The highest transparency gel was produced when the concentration of CaCl2 was 0.4% for 22 min.

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Last Update: 2014-10-21