| 干燥方式对不同接枝度的大豆分离蛋白-麦芽糊精聚合物性质影响 |
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| 引用本文： | 孙鹏,程建军,郑存汐,杨文鑫.干燥方式对不同接枝度的大豆分离蛋白-麦芽糊精聚合物性质影响[J].食品工业科技,2012,33(11):157-160. |
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| 作者姓名： | 孙鹏 程建军 郑存汐 杨文鑫 |
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| 作者单位： | 东北农业大学食品学院,黑龙江哈尔滨,150030 |
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| 摘 要： | 以大豆分离蛋白(SPI)和麦芽糊精(MD)为原料制备不同接枝度的SPI-MD聚合物,研究比较喷雾干燥和冷冻干燥两种处理方式对不同接枝度下的SPI-MD聚合物性质的影响,如溶解度、疏水性、持水性、乳化性、乳化稳定性及起泡性、泡沫稳定性等的影响。实验表明,喷雾干燥样品的溶解性,表面疏水性和乳化性高于冷冻干燥样品;冷冻干燥样品则具有较好的持水性。另外,两种干燥样品的乳化稳定性非常接近。不同接枝度的两种干燥样品起泡性差异较大,且泡沫稳定性都相对较差。
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| 关 键 词： | 大豆分离蛋白 喷雾干燥 冷冻干燥 接枝度 性质 |
Effect of drying methods on properties of different degree of soybean protein isolate-maltodextrin grafted polymers |
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| SUN Peng,CHENG Jian-jun,ZHENG Cun-xi,YANG Wen-xin.Effect of drying methods on properties of different degree of soybean protein isolate-maltodextrin grafted polymers[J].Science and Technology of Food Industry,2012,33(11):157-160. |
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| Authors: | SUN Peng CHENG Jian-jun ZHENG Cun-xi YANG Wen-xin |
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| Affiliation: | (College of Food Science,Northeast Agricultural University,Harbin 150030,China) |
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| Abstract: | Different degree of SPI-MD grafted polymers produced by freeze drying and spray drying were evaluated for their solubility,hydrophobic,water holding capacity,emulsification,emulsion stability,foaming properties and foam stability.The results showed that solubility,surface hydrophobic of the spray dried samples were higher than freeze dried samples;freeze dried samples had better water holding capacity.In addition,emulsion stability of the spray dried samples approached to that of freeze dried samples.Foamability of different grafted degrees of the two dry samples was significantly different,and foam stabilities were relatively poor. |
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| Keywords: | soy protein isolate spray drying freeze drying degree of graft properties |
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