摘要
分离出核桃蛋白质，测定了核桃蛋白质的变性温度为６７．０５，并研究了核桃蛋白质的溶解性和乳化性，解释了核桃蛋白质的溶争性和乳化性在不同条件下的规律变化。
The solubility; and emusifying properties of walnut protein were investilated and its denaturing temperature was measured measured. The regular changes of the above properties of the isolated protein under different condition were explained.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第1期13-16,共4页
Food Science
关键词
核桃蛋白质
溶解性
乳化性
walnut protein
solubility and emusifying properties
