摘要
对花生水解蛋白的溶解性和乳化性质进行了研究。结果表明,花生水解蛋白在碱性条件下溶解度较好;提高温度可增加花生水解蛋白乳化活性,在远离等电点时花生水解蛋白具有较好的乳化活性,而乳化稳定性随pH变化未呈现规律性变化。增加花生水解蛋白浓度或添加可溶性淀粉均可显著改善该蛋白质的乳化性能。
The solubility and emulsifying properties of peanut protein hydrolysates were studied in this paper. The results showed that the solubility of peanut protein hydrolysates was higher in alkaline condition. The emulsifying properties could be increased by improving the temperature and its emulsifying properties was better far from isoelectric point, but emulsifying stability did not show regular change . Increasing protein concentration and adding soluble starch to peanut protein hydrolysates solution could improve evidently emulsifying properties.
出处
《食品研究与开发》
CAS
北大核心
2008年第7期58-61,共4页
Food Research and Development
关键词
花生水解蛋白
溶解性
乳化性
peanut protein hydrolysate
solubility
emulsifying properties
