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投稿时间：2015-11-14
投稿时间：2015-11-14
中文摘要: 采用超声技术对大豆分离蛋白进行处理，探索超声处理条件对大豆分离蛋白的凝胶特性和感官特性的影响。以20 kHz超声频率在不同处理功率、时间、温度和大豆分离蛋白分散液pH值对大豆分离蛋白进行处理。试验结果表明随着超声处理强度的增强大豆分离蛋白的凝胶特性变弱，感官评分降低。大豆分离蛋白分散液在pH8.0和9.0时超声处理形成的凝胶品质最高。超声处理配合蛋白分散液pH调整能够用来对大豆分离蛋白进行改性。
Abstract:Ultrasound was used to study the effect of ultrasound treatment on the gel properties and sensory characteristics of soy protein isolate.The soybean protein was treated with 20 kHz ultrasound at different treatment power，time，temperature and pH.The results showed that the gelproperties and the sensory quality were weak decreased with the increase ofultrasound power ofsoy protein isolate.The gelquality of soy protein isolatewas highest in the pH8.0 and pH 9.0.The pH adjustmentofthe ultrasound treatment with the protein dispersion can be used to modify the soy protein isolate.
keywords: ultrasound treatment SPI gelproperties sensory quality
文章编号：201612024 中图分类号： 文献标志码：
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