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Comparison of peach kernel albumin and soybean protein isolate in functional characteristics
  
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KeyWord:peach kernel albumin(PKA)  soybean protein isolate(SPI)  functional property  
FundProject:陕西省科技厅自然科学基金项目
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Abstract:
      To enhance the application of peach kernel albumin(PKA) in the food industry,the functional properties of PKA including solubility,water holding capacity,oil holding capacity,foaming and foam stability,emulsifying and emulsion stability and gel properties were compared with soybean protein isolate(SPI).The results showed that PKA had better solubility,foam and emulsion stability and lower gel mass concentration than SPI,while the foaming,emulsifying and water holding capacity were weaker.PKA had good functi...
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