Method for improving foaming characteristic of soybean protein based on combination of ultrasound and salt ion treatment

The invention discloses a method for improving foaming characteristics of soybean protein based on combination of ultrasound and salt ion treatment, and belongs to the technical field of food processing. The method comprises the following steps: (1) extracting soybean protein isolate; (2) performing ultrasonic treatment on the protein; and (3) salt ion treatment of the protein. According to the invention, the structure of the soybean protein can be obviously changed, the foamability of the soybean protein is effectively improved, and good texture, stability and processing characteristics are given to foods, so that the application of the soybean protein in foods such as cakes, marshmallow, egg-milk pastries, beer, bread and the like is widened. 本发明公开了一种基于超声结合盐离子处理提高大豆蛋白起泡特性的方法，是属于食品加工技术领域。该方法为：（1）大豆分离蛋白的提取；（2）蛋白的超声处理；（3）蛋白的盐离子处理。本发明可以显著改变大豆蛋白的结构，有效提高大豆蛋白的起泡性，赋予食品良好的质构、稳定性和加工特性，从而拓宽大豆蛋白在蛋糕、棉花糖、蛋奶酥、啤酒、面包等食品中的应用。