[1]王吰,连喜军,鲁晓翔,等.pH和金属离子对大豆分离蛋白凝胶形成的作用[J].大豆科学,2007,26(01):71-74.[doi:10.3969/j.issn.1000-9841.2007.01.016]
　WANG Hong,LIAN Xi-jun,LU Xiao-xiang,et al.EFFECTS OF pH AND METAL IONS ON GELATIN FORMATION OF SOYBEAN PROTEIN ISOLATES[J].Soybean Science,2007,26(01):71-74.[doi:10.3969/j.issn.1000-9841.2007.01.016]
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pH和金属离子对大豆分离蛋白凝胶形成的作用

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第26卷 期数: 2007年01期 页码: 71-74 栏目: 出版日期: 2007-02-25
Title:
EFFECTS OF pH AND METAL IONS ON GELATIN FORMATION OF SOYBEAN PROTEIN ISOLATES
文章编号:
1000-9841(2007)01-0071-04
作者:
王吰; 连喜军; 鲁晓翔; 张云涛; 谢秋波; 周笑梨; 陈彧
天津商学院 生物技术与食品科学学院，天津300134
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
关键词:
大豆分离蛋白; pH; 金属离子; 凝胶时间
Keywords:
Soybean protein isolate;  pH;  Metal ions;  Gelatin time
分类号:
TQ645.9
DOI:
10.3969/j.issn.1000-9841.2007.01.016
文献标志码:
A
摘要:
在90℃条件下，研究了大豆分离蛋白浓度、pH值、金属离子、加热时间等因素对大豆分离蛋白凝胶形成的作用。结果显示，酸性条件下大豆分离蛋白形成凝胶的最适pH 为3.0，碱性条件下形成凝胶的最适pH 为9.0，pH 大于11在95℃的水浴锅中加热5min，大豆分离蛋白变为黄棕色粘稠状液体，且有异味；凝胶溶液中CaCl2浓度为0.4%的时，形成凝胶的透明性最高，时间为22min。
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.

参考文献/References:

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备注/Memo

基金项目：天津商学院青年培育基金（040109）资助项目

作者简介：王吰（1966-），男，实验师，研究方向农产品贮藏与加工。

更新日期/Last Update: 2014-10-21