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大豆科学  2009 

添加CaCl2对豆乳粉溶解性的影响

DOI: 10.11861/j.issn.1000-9841.2009.02.0290, PP. 290-295

Keywords: 豆乳,CaCl,粒子,溶解性

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Abstract:

通过考察豆乳添加CaCl2后理化性质的变化,研究影响豆乳粉溶解性的因素。检测了豆乳粉的溶解性,并对豆乳中离子强度,粒子含量、大小,蛋白组成,豆乳中游离巯基及表面疏水性质变化进行了分析。结果表明:随着CaCl2浓度增加,所得豆乳粉分散性有所下降,但润湿时间极显著缩短;离子强度变化对豆乳粉溶解性未产生影响;加钙豆乳中粒子含量增加、粒径增大;而粒子的蛋白组成变化并未改变豆乳的游离巯基及表面疏水基团含量。因此,豆乳中粒子含量及粒径分布是影响豆乳粉溶解性的重要因素。

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