摘要
本文研究了山黧豆蛋白质提取的最佳条件,并测定了pH值对蛋白质功能性质包括:溶解性,乳化性,起泡性的影响。实验结果表明:以液料比8∶1配制蛋白质溶液,加碱溶解蛋白质控制温度为50℃,pH为10.5,加酸沉淀调pH到4.8,提取蛋白质的效果最好;在9.0-10.0之间,pH值的变化对蛋白质溶解性影响最大,在9.0-11.0之间,pH值的变化对蛋白质的乳化性和起泡性影响都最大。
The optimum conditions to extract protein from Lathyrus Sativus were studied in this paper. The influence of pH value on its functional characters including solubility, emulsifying properties, forming was also investigated. The results showed that the best effective method to extract was as follows： liquid-solid ratio 8：1, to dissolve protein at 50℃, pH 10.5 and to precipitate protein with pH 4.8. pH value most influences solubility in pH 9.0-10.0, it also influences emulsifying properties and forming in pH 9.0-11.0,
出处
《现代食品科技》
EI
CAS
2006年第3期39-41,38,共4页
Modern Food Science and Technology
关键词
山黧豆
蛋白质
提取
功能性质
Lathyrus Sativus
Protein
Extraction
Functional Characters
