pH值对花生分离蛋白凝胶形成特性影响研究

Study on the Influence by pH Value to the Gel-forming Properties of Peanut Protein Isolate

文章以花生仁为原料,用碱提酸沉法提取花生分离蛋白,讨论了在90℃.CaCl_2浓度0.06mol/L时花生分离蛋白的浓度和pH值对凝胶形成的影响。实验表明,形成凝胶的花生分离蛋白浓度以14%左右为宜,pH值为4.0或9.0。

Taking paper the shelled peanut as a raw material, this paper extractes the peanut separation protein by the alkali to dissolve and the acid to sink, we discusse when the temperature is 90℃ , CaCl2 density is 0.06mol/L, the influence which formed to the gelatin by the peanut separation protein＇s density and the pH value. The experiment show： formed the gelatin condition was that the peanut separation protein density take about 14% as suitable, the best pH value is 4.0 or 9.0.