摘要
研究了花生蛋白粉的功能特性，探讨了不同蛋白浓度、ｐＨ、温度对其溶解性、发泡性、持水性的影响。当ｐＨ在４．２～５．３范围内，为其等电点，此时，花生蛋白粉的溶解性、发泡性、持水性最低，在其两侧随ｐＨ增加或降低，这些特性逐渐增强；当温度超过６０℃时，为花生蛋白溶液大幅度变性的临界温度，其溶解度、持水性下降；随温度升高，发泡性增加，在蛋白浓度为３％时。
This paper research on the function properties of powdered peanut protein.The foamability,water holding,solubility capacity of powdered peanut protein (PPP) were investigated under different condition of pH value,heat treatment,protein concentration,In the range of pH 4 2～5 3 where PPP has the isoelectric point,it expresses weaker solubility,foamability and water holding capacity.At the temperature over 60℃ PPP denaturates rapidly,its solubility,water holdng are decreased and foamability capacity is increased.
出处
《中国油脂》
CAS
CSCD
北大核心
1998年第4期6-8,共3页
China Oils and Fats
