摘要
研究了核桃蛋白的起泡性和泡沫稳定性、粘度、热稳定性、持水力等功能性质和它们在一定的温度、加热时间、pH条件下的变化。结果表明:当pH=5.0时,核桃蛋白的持水力、起泡性和泡沫稳定性最弱;当NaC l浓度为0.6 mol.l-1,温度为40℃时,核桃蛋白的持水力最强;NaC l能提高发泡力,但会使泡沫的稳定性降低;蔗糖对核桃蛋白的起泡性和泡沫稳定性有抑制作用。核桃蛋白的热稳定性较差,pH值、温度、加热时间均对其有影响。在40℃时,核桃蛋白的粘度最高。
When pH was 5.0, water binding capacity, foaming ability and foam stability of walnut protein were the lowest. Addition of NaCl improved foaming ability and decreased foam stability. With NaCl at 0.6 mol/L and a temperature of 40℃, its water binding capacity was the lowest. The addition of sugar inhibited foaming ability and foam stability. Heating stability of walnut protein was poor. With a temperature of 40℃, walnut protein had the highest viscosity.
出处
《西南农业大学学报（自然科学版）》
CSCD
北大核心
2005年第6期766-769,780,共5页
Journal of Southwest Agricultural University
基金
西南农业大学博士(博士后)启动基金资助项目
关键词
核桃蛋白
功能性质
影响因素
walnut protein
functional property
affecting factor
