摘要
研究了pH值、NaCl浓度以及温度对亚硝基血红蛋白溶解性和乳化性的影响。结果表明,亚硝基血红蛋白溶液在pH5处具有最低溶解性,pH越大溶解性越强,当温度与NaCl浓度分别为60℃、0.4 mol/L时蛋白的乳化活性和乳化稳定性最高,温度和NaCl浓度的升高和降低都可以降低亚硝基血红蛋白的乳化活性与乳化稳定性。
Effect of pH, concentration of NaCl and temperature on solubility and emulsifying activity of nitrosohemoglobin had been determined. The result showed that when pH 5, protein solubility was lowest and with increasing of pH, solubility increased. While temperature was 60℃ and the concentration of NaCl was 0.4 mol/L, solubility was highest. The increasing or decreasing of temperature and the concentration of NaCl could make emulsifying activity and e emulsifying stability down.
出处
《食品工业》
北大核心
2008年第4期9-11,共3页
The Food Industry
基金
黑龙江省十一五科技攻关重点项目
项目编号:GB06B403
关键词
亚硝基血红蛋白
溶解性
乳化性
nitrosohemoglobin
solubility
emulsifying activity
