摘要
研究了CPP的溶解性、起泡性及乳化性。CPP在pH2.0～10.0范围内,溶解性除在pH4.0约为90％外,其它均高于90％,且随pH增加而增大。与酪蛋白相比,CPP具有更好的起泡性和泡沫稳定性。CPP对热及Ca^(2+)具有较好的稳定性。CPP乳化力较酪蛋白下降约20％,乳化性下降2.89％,乳化稳定性下降1.45倍。
When pH=4.0,solubility of CPP was 90%,at other conditions, it was higher than 90%.What is more, the higher the pH value, the higher the solubility. The bubble volume was 3.80 times as that of control, 11 times more than that of casein. CPP remained stable at the conditions of heating and Ca2+.The emulsifying ability, property and stability were decreased by 20%、2.89% and 1.45 times compared with casein.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第10期125-127,共3页
Science and Technology of Food Industry
