摘要
采用碱溶酸沉法提取蛋白,并对其功能特性进行了研究,结果表明:酸浆籽蛋白浸提的最佳工艺条件是:pH值9.0、提取温度40℃、提取时间20 min、料水比1∶14;酸浆籽分离蛋白的溶解性较好,具有一定的保水性、乳化性,但吸油性较差。
In this study, protein isolateed were prepared by alkali extraction and acid precipitation and studied functional characteristics. It shows that the best conditions is pH 9.0, extracting 20 minutes, 40 ℃ of extracting temperature, 1：14 of the ratio of material and water. It also proved that ground cherry protein isolate has good solubility, good water-conserving ability, good emulsification properties and emulsification stability, but it is inferior in oil absorption.
出处
《食品研究与开发》
CAS
北大核心
2008年第8期73-76,共4页
Food Research and Development
基金
黑龙江省教育厅2006年科技攻关计划,项目编号为:GGJH2006-128
关键词
酸浆籽
分离蛋白
功能特性
ground cherry
protein isolate
functional characteristics
