摘要
采用三聚磷酸钠对花生蛋白进行化学改性,探讨了改性中三聚磷酸钠的添加量、反应温度、时间、pH等因素对花生蛋白化学改性的影响。实验结果表明,通过化学改性使花生蛋白的溶解性达到2.01g/mol,乳化度为56.98%,乳化稳定性为55.54%,高于原料花生蛋白的水平。
Tripolyphosphate was used on the chemical modification of peanut protein.The effects of tripolyphosphate addition,temperature,time and pH to the reaction were studied.According to modification,the solubility property was 2.01g/mol,emulsification was 56.98%,emulsion stability was 55.54%,the indices were all higher than that of peanut protein material.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第8期346-349,共4页
Science and Technology of Food Industry
关键词
花生蛋白
三聚磷酸钠
溶解性
乳化性
peanut protein
tripolyphosphate
solubility
emulsification
