摘要
以花生仁为原料,用碱提酸沉法提取花生分离蛋白,讨论温度在90℃、pH9、花生分离蛋白质量浓度为14g/100mL时,不同浓度的NaCl、MgCl2、CaCl2和CuSO4对花生分离蛋白形成凝胶的影响。实验表明,CaCl2是较好的凝固剂,浓度为0.06mol/L时,形成凝胶硬度高,形成时间短,但形成的凝胶胶粒较粗。
Peanut protein isolate was prepared by the method of alkaline extraction followed by acid precipitation.Effects of metal ions such as NaCl,MgCl2,CaCl2 and CuSO4 at various concentrations on gel-forming characteristics of peanut protein isolate were explored under the conditions of 90 ℃,pH 9 and 14g/100mL peanut protein solution.Results indicated that CaCl2 at the concentration of 0.06 mol/L was a good coagulatant for peanut protein isolate.Higher hardness,shorter gelatin time and thicker colloidal particles of peanut protein isolate were observed under this condition.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第7期173-176,共4页
Food Science
基金
四川省教育厅自然科学基金项目(08ZA162)
