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大豆分离蛋白加工中消泡剂对产品功能特性的影响
Effect of addition of defoamer on functional properties of soybean protein isolate
  
DOI：
中文关键词:  消泡剂  大豆分离蛋白  功能特性
英文关键词:defoamer  soybean protein isolate  functional property
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Author NameAffiliation
LIU Jun， HE Dongping, WANG Hongcai，etc  
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中文摘要:
      在大豆分离蛋白加工过程中，研究消泡剂添加量对大豆分离蛋白功能特性的影响，如大豆分离蛋白的凝胶强度、持水性、起泡性、泡沫稳定性、吸油性和疏松密度，并对不同消泡剂添加量加工的大豆分离蛋白进行豆腐的应用验证。结果表明：随着消泡剂添加量增加，大豆分离蛋白凝胶强度和吸油性提高，但持水性、起泡性和泡沫稳定性降低；不添加消泡剂和消泡剂添加量达到0.7 kg/m3时，采用大豆分离蛋白制作的豆腐组织状态和口感都会变差。
英文摘要:
      The effects of the dosage of defoamer on the functional properties of soybean protein isolate were studied in soybean protein isolate processing process, including gel strength, water holding ability, foaming ability, foam stability, oil absorption ability and loose density of soybean protein isolate, and the soybean protein isolate with different defoamer dosages was applied in tofu to verify the property of the product.The results showed that with the dosage of defoamer increasing, the gel strength and oil absorption ability of soybean protein isolate increased, but the water holding ability, foaming ability and foam stability decreased. When the defoamer was not added or the dosage of defoamer was 0.7 kg/m3, the tissue state and taste of soybean protein tofu were worse.
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