摘要
比较了猪脱色血蛋白粉(FP)、猪血细胞蛋白粉(CP)、酶解法脱色血蛋白粉(EP)和大豆分离蛋白粉(PI)的乳化特性,并着重研究了乳化时间、蛋白浓度、油的比例、pH值、乳化温度对FP蛋白乳化性的影响。
In this article,the emulsifying properties of discolored pig haemoglobin powder（FP）,pig blood cell protein powder（CP）,discolored hydrolyzed haemoglobin by enzyme（EP） and soybean protein isolated （PI） were compared.Also,the effects of emulsifying time,protein concentration,proportion of oil,pH value and emulsifying temperature on FP protein emulsifying properties were studied mainly.
出处
《食品研究与开发》
CAS
北大核心
2005年第6期57-60,共4页
Food Research and Development
基金
粤港关键领域重点突破项目"畜禽加工副产物深度开发利用共性关键技术及产品"
关键词
血红蛋白
脱色
乳化
特性
haemoglobin
discolor
emulsifying
property
