摘要
研究红小豆分离蛋白的溶解性、吸水性、吸油性、乳化性和乳化稳定性、起泡性和起泡稳定性,并与大豆分离蛋白进行对比。结果表明:红小豆分离蛋白在较低的pH值下具有更好的溶解性,吸油性、乳化性和起泡性与大豆分离蛋白相当,但比大豆分离蛋白具有更好的乳化稳定性和起泡稳定性。
Functional properties including solubility, water-absorbing capacity, oil-absorbing capacity, emulsifying activity, emulsifying stability, foam capacity and foam stability of adzuki bean protein isolate （API） were investigated by comparison with those of soybean protein isolate （SPI）. API exhibited higher solubility at acidic pH, oil-absorbing capacity, emulsifying activity and foam capacity when compared with SPI. Meanwhile, API had much better emulsion stability and foam stability than soybean protein isolate.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第19期71-74,共4页
Food Science
基金
国家现代农业(食用豆)产业技术体系建设专项(nycytx-18-G15-01)
关键词
红小豆
分离蛋白
功能特性
adzuki bean
protein isolate
functional properties
