34 - 食品科学技术页

摇
Effect of Physical Treatments on Soluble Protein of
Highly Denatured Defatted Soy Flakes
CHENG Jianjun1 , 摇 REN Weicong2 , 摇 WANG Shuai 1 , 摇 ZHANG Zhiyu3 , 摇 ZHAO Weihua4
(1郾 Food College, Northeast Agricultural University, Harbin 150030, China ;
2郾 ZheJiang YangShengTang Industrial Development Co. Ltd. , Hangzhou 310007, China;
3郾 Hangzhou Joyoung Soybean Milk Industry Co. Ltd. , Hangzhou 310018, China;
4郾 Furun ( shanghai) Meat Processing Co. Ltd. , Shanghai 214997, China )
Abstract: The effects of microwave irradiation ( MWI) treatment, heating treatment by boiling water
bath, ultrasound treatment, and high鄄pressure homogenization on the soluble protein of highly denatured
defatted soy flakes were investigated. The results indicated that MWI treatment and heating treatment by
boiling water bath improved the nitrogen solubility index (NSI) of the soy flakes. The optimal conditions
of solubility were determined using an orthogonal design. The optimal conditions of the MWI treatment
(700 W)were 3% substrate at pH 8郾 0 for 5 min, resulting in the increasing NSI (70郾 39% ) . However,
the NSI only increased to 63郾 96% with the same substrate concentration at 100 益 (boiling water bath)
for 90 min. The functional properties of protein for MWI treatment were better, and therefore MWI treat鄄
ment should be considered as a better technology for the soy flakes processing.
Key words: physical treatment; highly denatured defatted soy flakes; nitrogen solubility index
( 责任编辑: 叶红波
詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬
)
( 上接第 13 页 )
China蒺s Wine Quality and Safety Problems and Countermeasures
in Import鄄export and Shelf Life Sectors
HAN Shunyu,摇 WANG Jing,摇 MI Lan
( College of food science and engineering, Gansu Agricultural University / Key Laboratory of
Viticulture and Enology in Gansu Province, Lanzhou 730070, China )
Abstract: This paper presented safety problems and factors affecting the quality of wine during its im鄄
port / export and shelf life preservation. Pesticide detection, management systems, and construction of
laws and regulations of wine in domestic and overseas were compared. Special countermeasures and sug鄄
gestions were put forward as well.
Key words: wine; shelf life; quality and safety
( 责任编辑: 李摇 宁)
13
第 32 卷 第 3 期摇 摇 摇 摇 摇 摇 摇 摇 程建军等: 物理方法提高高温变性豆粕可溶性蛋白质的方法