摘要
以小分子团磁化水提取的紫花芸豆清蛋白为原料,研究在不同p H、Na Cl浓度、蛋白浓度和温度等条件下的紫花芸豆清蛋白乳化性。结果表明,紫花芸豆清蛋白的乳化性在p H为8,Na Cl浓度为0.6 mol·L-1,温度在50℃和蛋白浓度在4%时达到最佳值,为80.6%;乳化稳定性在p H为8,Na Cl浓度为0.6 mol·L-1,温度为40℃并且蛋白浓度为4%时达到最佳值,为97.6%,具有较强的乳化性及乳化稳定性,可有效替代其他蛋白在食品中应用。
The phaseolus vulgaris albumin was extracted by small molecules of magnetized water from kidney bean.The emulsification of bean albumin was studied with different pH,the concentration of NaCX and protein,temperature.The result showed that the emulsification of albumin reached 80.6% when the pH of protein solution was 8.0,the concentration of NaCl was 0.6 mol L^-1, temperature was 40 ℃, and protein concentrations was 4%.Under the same condition, the emulsification stability reached to 97.6%.The albumin had the stronger emulsification and emulsified stability, which could be applied in food to effectively replace other protein.
出处
《黑龙江八一农垦大学学报》
2015年第5期128-131,105,共5页
journal of heilongjiang bayi agricultural university
基金
国家杂粮工程技术研究中心组建项目(2011FU125X07)
关键词
紫花芸豆清蛋白
乳化性
乳化稳定性
phaseolus vulgaris albumin
emulsification
emulsified stability
