| 水溶性大豆多糖对酸性花生蛋白溶液稳定性影响 |
| |
| 引用本文： | 涂宗财,沙小梅,王辉,张雪春,陈钢.水溶性大豆多糖对酸性花生蛋白溶液稳定性影响[J].南昌大学学报(工科版),2011,33(1):22-25,65. |
| |
| 作者姓名： | 涂宗财 沙小梅 王辉 张雪春 陈钢 |
| |
| 作者单位： | 南昌大学食品科学与技术国家重点实验室,江西南昌,330047 |
| |
| 基金项目： | 国家自然科学基金资助项目，国家重点实验室自由探索基金资助项目 |
| |
| 摘 要： | 以实验室自制的水溶性大豆多糖（SSPS）为原料,研究其在酸性环境下对花生蛋白溶液稳定性影响。本实验选取水溶性大豆多糖添加量、花生蛋白浓度、pH值和蔗糖添加量4个因素进行研究。通过单因素和正交实验,得出最佳工艺为：花生蛋白质量分数为1.5%,pH值为4.0,蔗糖质量分数为10%时,水溶性大豆多质量分数为0.40%。在此条件下,酸性花生蛋白溶液稳定性良好。
|
| 关 键 词： | 水溶性大豆多糖 花生蛋白 稳定性 考马斯亮蓝法 |
Effects of Soybean Soluble Polysaccharide on Stability of Acidic Peanut Protein Solution |
| |
| TU Zong-cai,SHA Xiao-mei,WANG Hui,ZHANG Xue-chun,CHEN Gong.Effects of Soybean Soluble Polysaccharide on Stability of Acidic Peanut Protein Solution[J].Journal of Nanchang University(Engineering & Technology Edition),2011,33(1):22-25,65. |
| |
| Authors: | TU Zong-cai SHA Xiao-mei WANG Hui ZHANG Xue-chun CHEN Gong |
| |
| Affiliation: | TU Zong-cai,SHA Xiao-mei,WANG Hui,ZHANG Xue-chun,CHEN Gong (State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China) |
| |
| Abstract: | The soybean soluble polysaccharide(SSPS) from laboratory was used as the raw material,then its effects on the stability of peanut protein in the acidic environments were researched in the article.In the experiment,mass of SSPS addition,peanut protein concentration,pH value and mass of cane sugar addition were chosen for the research.Through single factor and orthogonal experiments,the best technology had been found:when the quality score of peanut protein concentration was 1.5%,pH value was 4.0,the quality ... |
| |
| Keywords: | soybean soluble polysaccharide peanut protein stability coomassie byilliant blue method |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
