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| 红松种子水溶性蛋白乳化性及起泡性研究 |
| Emulsifying and foaming properties of water soluble pine seed protein |
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| DOI： |
| 中文关键词: 红松种子 蛋白 乳化性 起泡性 |
| 英文关键词:pine seed protein emulsifying ability foaming ability |
| 基金项目:中央高校基本科研业务费专项资金项目(DL11BA13); 东北林业大学国家级大学生创新项目(101022506) |
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| 中文摘要: |
| 以红松种子为原料,制备红松种子水溶性蛋白,研究了pH、蛋白质量浓度、NaCl浓度对红松种子水溶性蛋白起泡性和泡沫稳定性以及乳化性和乳化稳定性的影响.结果表明:蛋白的起泡性和乳化性随蛋白质量浓度的增加而增大；pH的变化对起泡性和乳化性的影响也较大,等电点处红松种子水溶性蛋白的起泡性和乳化性最差,pH 11时起泡性和乳化性均较好；NaCl浓度对泡沫稳定性影响不大,对乳化稳定性影响较大. |
| 英文摘要: |
| The water soluble pine seed protein was prepared,and the effects on the emulsifying and foam-ing properties of pH,protein mass concentration and NaCl concentration were investigated.The results showed that the emulsifying and foaming ability of the protein increased along with the increase of the mass concentration;the emulsifying and foaming ability were significant varied under different pH,and they were poorest at the isoelectric point and good at pH 11;the concentration of NaCl had little effect on the ... |
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