人造蛋粉的功能特性
Functional Properties of Artificial Egg Powder
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摘要: 将大豆分离蛋白（SPI）经过微生物源中性蛋白酶和谷氨酰转氨酶（MTG）二种酶相结合进行修饰改性，结果分析发现，经双酶结合改性后，SPI的溶解度、吸水性、持水性、吸油性、起泡性和泡沫稳定性各功能特性明显增强，分别比对照提高了27.5%、50%、180%、38%、40%和22%，但凝胶性下降了19%，同时探讨了人造蛋粉在焙烤食品中的应用前景。Abstract: When soy protein isolate（SPI） was modified by neutral proteinase and microtransgluminase（MTG），functional properties of comprehensive modified SPI were improved.Solubility，water absorption，water holding capacity，oil absorption，foaming properties and foam stability property of modified-SPI were higher than original SPI by 27.5%，50%，180%，38%，40% and 22%.But gel property of SPI decreased 19%.Then its application in the baked products of powdered egg substitute was discussed.
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