血球水解蛋白的乳化性及发泡性

Emulsifying property and foamability of proteolysate of porcine red blood corpuscle

比较系统地研究了猪血球水解蛋白的乳化性、乳化稳定性、发泡性及泡沫稳定性等功能性质，探讨了不同水解蛋白浓度，ｐＨ对这些性质的影响，从理论上解释猪血球水解蛋白乳化性能及发泡性能的变化规律，为该新型蛋白产品应用于食品工业提供了依据。

Emulsifying property and foamability of proteolysate of porcine red blood corpuscle were determind under different condition of pH value concentration of the proteolysate.The experimental results showed that emulsifying property of the proteolysate was minimum around pH 6.0 and was increased when increasing the concentration of the proteolysate.The foamability and foam stability was maximum at concentration of 6%～8% proteolysate.It was decreased with concentration of the proteolysate increasing that the change on foam stability result from pH value changing.