[1]唐璐,郭顺堂.添加CaCl2对豆乳粉溶解性的影响[J].大豆科学,2009,28(02):290-295.[doi:10.11861/j.issn.1000-9841.2009.02.0290]
　TANG Lu,GUO Shun-tang.Effect of Adding CaCl2on the Solubility of Soymilk Powder[J].Soybean Science,2009,28(02):290-295.[doi:10.11861/j.issn.1000-9841.2009.02.0290]
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添加CaCl2对豆乳粉溶解性的影响

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第28卷 期数: 2009年02期 页码: 290-295 栏目: 出版日期: 2009-04-25
Title:
Effect of Adding CaCl2on the Solubility of Soymilk Powder
文章编号:
1000-9841(2009)02-0290-06
作者:
唐璐; 郭顺堂
中国农业大学食品科学与营养工程学院，北京 100083
Author(s):
TANG Lu; GUO Shun-tang
College of Food Science and Nutritional Engineering，China Agricultural University，Beijing 100083，China
关键词:
豆乳; CaCl2; 粒子; 溶解性
Keywords:
Soymilk powder; CaCl2; Particle; Solubility
分类号:
TS202.3
DOI:
10.11861/j.issn.1000-9841.2009.02.0290
文献标志码:
A
摘要:
通过考察豆乳添加CaCl2后理化性质的变化，研究影响豆乳粉溶解性的因素。检测了豆乳粉的溶解性，并对豆乳中离子强度，粒子含量、大小，蛋白组成，豆乳中游离巯基及表面疏水性质变化进行了分析。结果表明：随着CaCl2浓度增加，所得豆乳粉分散性有所下降，但润湿时间极显著缩短；离子强度变化对豆乳粉溶解性未产生影响；加钙豆乳中粒子含量增加、粒径增大；而粒子的蛋白组成变化并未改变豆乳的游离巯基及表面疏水基团含量。因此，豆乳中粒子含量及粒径分布是影响豆乳粉溶解性的重要因素。
Abstract:
Factors effecting solubility of soymilk powder was studied by investigating change of its physicochemical properties after adding CaCl2The solubility of soymilk powder under different CaCl2concentration was determined.The physicochemical characterizations of the soymilk，including ionic strength，particle content，particle size distribution，protein composition，free sulfhydryl group and hydrophobicity were also analyzed.With the increase of CaCl2concentration，the dispersibility of the powder decreased，while the wettability was significantly improved.Ionic strength didn’t have any effect on the solubility of soymilk powder.Particle content and particle diameter of soymilk adding CaCl2both increased.Change of protein composition of particle didn’t change the content of free sulfhydryl group and hydrophobicity.Therefore，the particle content and size played an important role in improving the solubility of soymilk powder.

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备注/Memo

基金项目：国家高技术研究发展计划(863计划)资助项目(2006AA102328)。

作者简介：唐璐（1984-），女，硕士研究生，研究方向为大豆蛋白加工与利用。E-mail：tanglu924@gmail.com。

更新日期/Last Update: 2014-10-04