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Emulsifying and foaming properties of water soluble pine seed protein
  
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KeyWord:pine seed  protein  emulsifying ability  foaming ability  
FundProject: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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Abstract:
      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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