| 核桃蛋白乳化性质及其影响因素效应的研究 |
| |
| 引用本文： | 罗勤贵,李春娟,欧阳韶晖.核桃蛋白乳化性质及其影响因素效应的研究[J].安徽农业科学,2007,35(2):357-357,360. |
| |
| 作者姓名： | 罗勤贵 李春娟 欧阳韶晖 |
| |
| 作者单位： | 西北农林科技大学食品科学与工程学院,陕西杨凌,712100;西北农林科技大学食品科学与工程学院,陕西杨凌,712100;西北农林科技大学食品科学与工程学院,陕西杨凌,712100 |
| |
| 基金项目： | 西北农林科枝大学科研专项,05ZR004. |
| |
| 摘 要： | 研究了核桃蛋白乳化特性及其影响因素效应.结果表明:在pH值为5.0时,蛋白粕的乳化性最差,在偏离pH值5.0的酸性环境尤其是碱性环境中,其乳化性明显提高;75℃时乳化性和乳化稳定性最好,但是为保证蛋白粕的营养价值,建议工业生产中采用55℃的温和条件.适当浓度的NaCl溶液可提高蛋白粕的溶解度和乳化性,在0.5mol/L NaCl溶液中,核桃蛋白粕的乳化性最好.
|
| 关 键 词： | 核桃蛋白 乳化特性 |
| 文章编号： | 0517-6611（2007）02-00357-01 |
| 修稿时间： | 2006-10-12 |
Study on Emulsifying Functional Properties and Affecting Factors of Walnut Chips |
| |
| LUO Qin-gui et al.Study on Emulsifying Functional Properties and Affecting Factors of Walnut Chips[J].Journal of Anhui Agricultural Sciences,2007,35(2):357-357,360. |
| |
| Authors: | LUO Qin-gui |
| |
| Abstract: | The emulsifying functional properties of walnut chips and their affecting factors were studied.The experiment results indicated that when pH was 5.0,emulsifying properties were the worst;in the acidic environment deviating pH 5.0 and particularly in alkalinity environment,emulsibility distinctly increased;when at 75 ℃,the walnut chips had the best emulsibility.But for the nutrition value,mild condition at 55 ℃ was suggested.A proper addition of NaCl solution enhanced both solubility and emulsibility.Results showed that 0.5 mol/L was the optimum density. |
| |
| Keywords: | Walnut chips Emulsifying functional properties |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
