Microwave on Emulsibility of Alcohol Leaching Soy Protein Concentrate
Since the result of alcohol damaging protein structure while producing soy protein concentrate (SPC) with low cost and high protein, the proposal of this research was intent to improve functionalities of alcohol leaching soy protein concentrate by microwave technology. Based on emulsifibility, the single factors were tested first. Then orthogonal design and analysis of variance were done in the premium range. The results are listed as follows: the optimum protein to water ration is 1﹕9, power is 500W and duration is 3min. Emulsifying ability is 129.9 percent higher than before modified. Emulsion stability is 28.0 percent higher than before modified.
Sun Bingyu Shi Yanguo
Harbin University of Commerce Food Engineering Institute Harbin, China
国际会议
成都
英文
1-3
2010-06-18（万方平台首次上网日期，不代表论文的发表时间）