摘要
研究了绿豆蛋白浸提的最佳工艺参数及其功能特性,结果表明,绿豆蛋白浸提的最佳工艺条件是:pH值9.0、提取温度40℃、提取时间20 min、料水比1∶15;绿豆分离蛋白的起泡性和泡沫稳定性较好,且具有一定保水性、乳化性及乳化稳定性,但吸油性较差。
The best technical parameters of extracting mungbean protein isolate and its functional characteristics are studied. It shows that the best conditions is pH 9.0, extracting 20 minutes, 40 ℃ of extracting temperature, 1 ： 15 of the ratio of material and water. It also proved that mungbean protein isolate has good foam properties and foam stabilities, good water-conserving ability, good emulsification properties and emulsification stability, but it is inferior in oil absorption.
出处
《粮食与食品工业》
2007年第2期27-30,共4页
Cereal & Food Industry
关键词
绿豆
分离蛋白
功能特性
mungbean
protein isolate
functional characteristics
