EFFECT OF ULTRASOUND IN SOYBEAN PROTEIN EXTRACTION

被引：20

作者：

FUKASE, H

OHDAIRA, E

MASUZAWA, N

IDE, M

机构：

[1] Department of Electronics and Communication Engineering, Musashi Institute of Technology, Setagaya-ku, Tokyo, 158

来源：

JAPANESE JOURNAL OF APPLIED PHYSICS PART 1-REGULAR PAPERS SHORT NOTES & REVIEW PAPERS | 1994年 / 33卷 / 5B期

关键词：

ULTRASONIC PRESSURE; EXTRACTED SOYBEAN PROTEIN; KJELDAHL METHOD; DENATURATION OF PROTEIN; ULTRAVIOLET ABSORBENCY SPECTRA;

D O I：

10.1143/JJAP.33.3088

中图分类号：

O59 [应用物理学];

学科分类号：

摘要：

Application of ultrasound for accelerating the extraction of nutriments in food processing has been attempted. However, conditions of exposure to ultrasound were not clear in previous studies. This paper reports on the relationship between the ultrasonic pressure and the amount of extracted protein from soybeans. Experiments were conducted using a beaker, in which the ultrasonic fields were precisely measured. Soybean flakes suspended in water were put in the beaker and placed in a water tank. The amount of extracted protein in water upon ultrasonic exposure was calculated by the Kjeldahl method. It was found that the amount of extracted protein increased in proportion to ultrasonic pressure up to the total amount of soybean protein soluble in water. Furthermore, this paper describes the denaturation of the protein produced by the ultrasonic cavitation.

引用

页码：3088 / 3090

页数：3