| 大豆浓缩蛋白的提取及产品质量评价 |
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| 引用本文： | 李华栋,夏慧玲,徐刚.大豆浓缩蛋白的提取及产品质量评价[J].江西科学,2004,22(4):278-283. |
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| 作者姓名： | 李华栋 夏慧玲 徐刚 |
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| 作者单位： | 1. 江西省科学院食品工程创新中心,江西,南昌,330029
2. 南昌大学,中德联合研究院,江西,南昌,330047 |
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| 摘 要： | 采用酸法和醇法制备大豆浓缩蛋白(SPC)。对这2种方法制备的产品特性，如化学组成、风味、色泽、功能特性以及营养价值进行了详细讨论，分析了产品中大豆皂甙总含量。此外，比较了2种制备方法的产品得率、蛋白回收率、生产过程对环境污染程度以及副产品的综合利用。这为选择生产大豆浓缩蛋白工艺路线提供了依据。
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| 关 键 词： | 大豆浓缩蛋白 醇法 风味 功能特性 产品特性 大豆皂甙 副产品 产品质量评价 营养价值 产品得率 |
Processes of Manufacturing Soybean Protein Concentrate and Evaluating the Qualities of Products |
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| Abstract.Processes of Manufacturing Soybean Protein Concentrate and Evaluating the Qualities of Products[J].Jiangxi Science,2004,22(4):278-283. |
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| Authors: | Abstract |
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| Abstract: | Acidic water leaching and aqueous alcohol leaching processes were used to prepare soybean protein concentrate(SPC).The properties of the products prepared by the two processess are discussed in detail,such as chemical constituents,taste,color,functional properties,and nutritional value.The total amount of the soyasaponins was aualyzed. In addition the product yields,protein recovery,environmental pollution,and utilization of by-products for the two processes are compared.All these provide the basis for evaluation and selection for production. |
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| Keywords: | Soybean protein concentrate Acidic water leaching Aqueous alcohol leaching |
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