摘要
研究了欧李仁蛋白的提取及其稳定性、溶解性、乳化性、起泡性等功能特性,测定了欧李仁蛋白的分子量及水溶性蛋白的含量。
The extraction of protein from Cerasus humilis kernel and its thermal stability, solubility, emulsifying ability and foaming capacity were studied, and the protein’s molecular weight and water-soluble protein content were assayed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第3期138-141,共4页
Food Science
关键词
欧李仁蛋白
提取
性能
protein from Cerasus humilis kernel
extraction
properties
