中文摘要：

研究不同微波功率处理对大豆分离蛋白-磷脂复合体系起泡性、乳化性、凝胶性等功能特性的影响,对大豆分离蛋白-磷脂复合体系分别进行了起泡活性、泡沫稳定性、乳化活性、乳化稳定性、絮凝指数、乳层析指数、持水性及质构性的测定并通过扫描电子微镜技术对凝胶的微观结构变化进行观察.结果发现：随着微波功率的增加,复合体系的起泡性质、乳化性质、凝胶性质均基本呈现先升高后降低的趋势.其中,当微波功率为900 W时,复合体系的起泡性质和乳化性质均表现最佳;当微波功率为1 100 W时,复合体系的凝胶性质较对照组有明显提高,这表明微波处理会促进大豆分离蛋白与磷脂通过相互作用在水油界面上形成较稳定的界面膜,且蛋白适宜的结构改变可以提高复合体系的凝胶特性.

英文摘要：

This research studied the effect of different microwave power levels on foaming, emulsifying and gel propertiesof soybean protein isolate-phospholipid system by measuring foaming activity, foam stability, emulsifying activity, emulsionstability, flocculation index, creaming index, water retention and gel texture, as well as by examining gel microstructureunder scanning electron microscope. The results showed that foaming activity, emulsifying capacity and gel propertieswere increased at first and then decreased with microwave power. In addition, when the microwave power was 900 W, thecomposite system exhibited the best foaming properties and emulsifying properties; at 1 100 W microwave power, the gelproperties were improved significantly when compared with the control sample, indicating that microwave could promote theformation of soybean protein isolate-phospholipid system at the water/oil interface and that structural changes of the proteincould improve gel properties of the composite system.