摘要
采用抗坏血酸(AA)对绿豆分离蛋白(MPI)进行改性。比较了不同pH值下改性前后MPI的功能性质。结果表明:当温度55℃、pH10、时间30min时,0.5%的AA可使MPI的溶解性、起泡性及其稳定性、乳化性及其稳定性和粘度得到不同程度地提高,同时MPI的等电点由4.7漂移至5.2。
The mung bean protein isolate （MPI） was modificated with ascorbic acid （AA） . The functional characteristics of MPI before and after modification was compared in deferent pH. The resultes showed that 0.5% AA could enhance the solubility, foaming capacity and foaming stability, emulsifing capacity and emulsifying stability, viscocity of MPI in different extent, when the temperature was at 55 ℃, pH 10 and the duration was 30 min. At the same time, the isoelectric point of MPI was shifted from 4.7 to 5.2.
出处
《中国食品学报》
EI
CAS
CSCD
2006年第4期61-66,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
河南省科技攻关项目(No.0424290041)
郑州市重大科技攻关项目(No.2002BA02)
关键词
绿豆分离蛋白
改性
抗坏血酸
Mung bean protein isolates Modification Ascorbic acid
