共查询到19条相似文献，搜索用时 578 毫秒
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谷氨酰胺转胺酶以大豆分离蛋白为底物应用于肉制品中,可使蛋白质分子或多肽链之间发生共价交联,提高产品的营养价值,改善产品质量。介绍了谷氨酰胺转胺酶对分离蛋白的作用及在肉制品中应用的使用方法。 相似文献
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以大豆分离蛋白为试验材料,优化糖基化大豆分离蛋白制备工艺并研究经过葡萄糖处理对大豆分离蛋白溶解度、凝胶强度、乳化性以及热稳定方面的影响。结果表明:糖基化大豆分离蛋白最佳制备工艺为反应温度69.49℃、反应时间46.64 min、糖的添加量10.64%,凝胶强度最高为76.03;在相同p H下,经葡萄糖处理后的大豆分离蛋白溶解度较大,沉淀较少,而未糖基化的大豆分离蛋白沉淀量增加。糖基化处理的大豆分离蛋白乳化稳定性(emulsifying stability,ES)和热稳定性均有所增强。糖基化改性过程可显著提高大豆分离蛋白的溶解性和乳化性能,这为拓宽其在食品工业中的应用提供了理论基础。 相似文献
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富含11S大豆分离蛋白中试规模提取及其在冰淇淋和面制品中的应用 总被引：1，自引：1，他引：0
11S球蛋白是大豆蛋白中的主要成分,具有优良的加工特性.本文报道了中试水平上提取富含11S组分大豆分离蛋白技术,及其添加到冰淇淋和面粉中对产品特性的影响.试验结果表明,中试生产所得到的富含11S组分分离蛋白中,11S组分的含量达81.3%(占总蛋白含量).添加6%左右的富含11S组分大豆分离蛋白代替冰淇淋原料中的脱脂奶粉可提高冰淇淋的膨胀率,并具有良好的风味;在中等筋度的小麦粉中添加3%的富含11S组分分离蛋白,可提高面团吸水率、面团形成时间和面团稳定性,粉质评价值得到提高. 相似文献
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大豆分离蛋白的添加量对面包品质的影响 总被引：1，自引：0，他引：1
面包中添加大豆分离蛋白,可有效提高其营养价值和功能特性。本实验对向面包粉中单独添加大豆分离蛋白和添加大豆蛋白及乳化剂(硬脂酰乳酸钠,SSL)混合体的面包面团的流变学特性进行了比较研究,结果显示,后者明显优于前者。又对添加最大量大豆分离蛋白的面团进行了流变学特性和焙烤品质的研究,结果显示,添加了5.0%大豆分离蛋白及0.5%SSL的面包的焙烤品质最优。对生产高蛋白和功能性面包产品具有实际指导意义。 相似文献
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不同酶解程度的大豆分离蛋白在配制酱油中的应用 总被引：1，自引：0，他引：1
以大豆分离蛋白为原料,对不同酶解程度的大豆分离蛋白在配制酱油中的应用进行了研究。首先通过单因素试验确定了酶解大豆蛋白的工艺参数,然后对添加不同酶解程度的大豆分离蛋白配制酱油的质量进行了研究,研究结果表明:酶解温度为50℃、pH为7.0、酶解时间为5h条件下的大豆分离蛋白酶解产物最适合应用到配制酱油中。 相似文献
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《Industrial Crops and Products》2000,11(2-3):227-236
The objective of the present work is to compare some different crop products such as protein isolates and defatted whole flours from legumes, as chickpea and soy bean, involved in the molded compression processing to obtain plastics. The present work analysed the possibility of forming new plastic materials with products of chickpea, and soy bean seeds typically from the North West of Argentina, conditioned as chickpea isolate (CI), chickpea whole flour (CWF) in relation with soy protein isolate (SI) and soy whole flour (SWF). The blends containing isolates or defatted whole flour of chickpea, with the addition of glucopolysaccharide, glycerol and water as plasticizers were compression molded at 120°C, at 20 MPa, for 7 min. The glucopolysaccharide employed from this vegetals presented a ratio of amylose to amylopectin structure 95/5. The molded specimens were calculated for their tensile strength, percent elongation at break and water absorption. The chickpea isolate would be important in the production of plastic materials because of the best mechanical properties and the smallest water absorption. The chickpea whole flour product gave better material than soy whole flour product, even if the mechanical properties of both are lower than chickpea and soy isolates, respectively. Addition of boric acid in the blend induced a fall in water absorption in the case of soy plastics, but was not important in chickpea plastics. The effect of irradiation was to decrease water absorption in soy plastics and chickpea whole flour, while the effect on mechanical properties was not important. 相似文献
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Dr. C. E. Bodwell C. W. Miles E. Morris E. S. Prather W. Mertz J. J. Canary 《Plant foods for human nutrition (Dordrecht, Netherlands)》1987,37(4):361-376
The iron status of men, women and children consuming beef extended with soy protein was evaluated by measuring serum ferritin and clinical parameters of iron status during a six-month study. Fifty-two families (245 participants) were randomly assigned to consume, for 180 days, 1 of 7 beef products: all beef, beef extended with either soy isolate, soy concentrate or soy flour (20% reconstituted soy product, 80% beef), or beef extended with each of the three soy products fortified with 60 mg Fe and 25 mg Zn/100 g protein. The beef product was consumed by the subjects as their principal source of protein for 1 meal a day (children 1–18 yr) or 1–2 meals a day (11 per week; adult men and women). A control group consumed their usual self-selected diets. No evidence was found that consumption of beef extended with soy protein deleteriously affected the iron status of men, women or children. Consumption of beef extended with soy protein, at the levels used in this study, by military men and women and by school lunch participants would not appear to impose a risk in these population groups. 相似文献
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C. W. Miles C. E. Bodwell E. Morris J. A. Ziyad E. S. Prather W. Mertz J. J. Canary 《Plant foods for human nutrition (Dordrecht, Netherlands)》1987,37(4):341-359
The effect of long-term consumption, under practical conditions, of beef extended with soy protein on serum zinc levels of men, women and children was studied. Fifty-two families were randomly assigned to consume for 180 days 1 of 7 beef products: all beef, beef extended with either soy isolate, soy concentrate or soy flour (20% reconstituted soy product, 80% beef), or beef extended with each of the 3 soy products fortified with 60 mg Fe and 25 mg Zn/100g protein. The beef product was consumed by the subjects as their principal source of protein for 1 meal a day (children 1–8 yrs) or 1–2 meals a day (11 per week) for adult men and women. A control group consumed their usual self-selected diet. Diet records (4-day) of all foods and beverages consumed by the subjects were obtained pre-study and 63±7 and 126±7 days for calculation of nutrient intakes. No deleterious effects were found on the serum zinc levels when subjects consumed beef extended with soy protein for 180 days.Mention of a trademark or proprietary product does not constitute a guarantee or warranty of the product by the U.S. Department of Agriculture, and does not imply its approval to the exclusion of other products that may also be suitable. 相似文献
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O. Paredes-López F. Guevara-Lara M. L. Schevenin-Pinedo R. Montes-Rivera 《Plant foods for human nutrition (Dordrecht, Netherlands)》1989,39(2):137-148
Micro-Kjeldahl, Lowry and Bradford procedures were compared for determining the protein content ofPhaseolus vulgaris seeds during their development. Micro-Kjeldahl and biuret techniques were also compared with mature seeds of a normal and a genetically-improved bean cultivar. The protein contents of casein and soy protein isolate were as well estimated by these four methods. For many samples of both bean and food protein products large disagreements were found between micro-Kjeldahl and the other three procedures. 相似文献
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Ghulam Sarwar Robert W. Peace Herbert G. Botting Danielle Brulé 《Plant foods for human nutrition (Dordrecht, Netherlands)》1989,39(1):23-32
Values (%) for true digestibility of crude protein and individual amino acids in 20 selected foods were determined by the rat balance (fecal) method. The products were fed as the sole source of protein in diets containing 8% crude protein (N × 6.25). Lowest true protein digestibility values (79–84) were obtained for pinto beans, kidney beans and lentils; intermediate values (89–92) were obtained for chick peas, beef stew, skim milk (over heated), rolled oats, whole wheat cereal, and pea protein concentrate; and highest values (94–100) were obtained for sausage, macaroni-cheese, rice-wheat gluten cereal, skim milk, tuna, soy isolate, peanut butter, chicken frankfurters, beef salami, casein and casein + methionine. In animal foods, peanut butter and soy isolate, the differences between true digestibility of crude protein and most individual amino acids were less than 5%. However, the values for true digestibility of methionine and cystine were up to 44% lower than those of crude protein in pinto beans, kidney beans, lentils, chick peas and pea concentrate. In these legumes, digestibility of crude protein was not a good predictor of digestibility of the limiting amino acids. 相似文献
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Susan M. Potter Constance V. Kies 《Plant foods for human nutrition (Dordrecht, Netherlands)》1990,40(4):297-308
The objective of the study was to determine the effects of methionine and cysteine supplementation of soy protein isolate and casein on serum and tissue lipid levels in rats. Sixty male, weanling, Wistar-Kyoto rats were fed two sources of protein (casein or soy protein isolate) and three variations of sulfur-amino acid supplementation (none, methionine, or cysteine). At this level of protein intake (10% by weight), rats fed soy-based diets had similar serum lipid concentrations than rats fed casein-based diets. Choline was not added to the diet in order to be able to assess independent influences of methionine and cysteine on lipid metabolism. Overall, serum lipid values were greater in rats fed proteins supplemented with methionine while the addition of cysteine produced lower lipid levels. Liver lipid concentrations were increased tremendously upon cysteine supplementation of soy protein isolate. Protein quality, as determined by protein efficiency ratio, was improved by supplementation of either sulfur-amino acid; however, methionine had the greatest effect. Results indicate that the sulfur-amino acids influence lipid metabolism in the absence of dietary choline. The mechanism by which this occurs is not known. 相似文献