Effect of xanthan gum on enhancing the foaming properties of soy protein isolate
Effect of xanthan gum on enhancing the foaming properties of soy protein isolate
复制标题
黄原胶对增强大豆分离蛋白发泡性能的影响
DOI：
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发表时间：
1998
期刊：
影响因子：
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通讯作者：
N. Hettiarachchy
中科院分区：
文献类型：
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作者：
Y. R. Xie;N. Hettiarachchy
研究了大豆分离蛋白（SPI）在黄原胶（XG）存在下的发泡性能。单独的XG溶液没有表现出任何起泡能力。结果表明，含0.1% SPI和0.2% XG的SPI-XG分散体发泡性能最佳。SPI- xg分散体的发泡能力高于SPI和蛋清（P<0.05）。SPI- xg分散体的泡沫稳定性是SPI和蛋清的9倍（P<0.05）。SPI-XG泡沫在离子强度（0.1 ~ 1.0 M NaCl）、pH（4.5 ~ 9.0）和加热（85℃，1 h）范围内均保持稳定。
The foaming properties of soy protein isolate (SPI) in the presence of xanthan gum (XG) were investigated. The XG solution alone did not exhibit any foaming ability. The optimal foaming properties were obtained from the SPI-XG dispersion that contained 0.1% SPI and 0.2% XG. This SPI-XG dispersion gave higher foaming capacity than that of SPI or egg white (P<0.05). The foam stability of SPI-XG dispersion was nine times higher than that of SPI and egg white (P<0.05). The SPI-XG foams were stable over wide ranges of ionic strength (0.1 to 1.0 M NaCl) and pH (4.5 to 9.0), and when heated (85°C, 1 h).