花生蛋白脂肪乳状液中蛋白质的聚沉作用

Peanut Protein Coagulation in Peanut Proteinfat Emulsion

花生蛋白脂肪乳状液中花生蛋白质的聚沉作用，是发生在一个ｐＨ值区间。当提取剂ｐＨ值在６４时，聚沉ｐＨ值为３１７～６０９；ｐＨ值＝８～１０时为４１～６３７，静置时间愈长聚沉愈完全，但聚沉ｐＨ值不变。在花生蛋白脂肪乳状液中通入ＣＯ２时，可使花生蛋白质聚沉。

Peanut protein coagulation in peanut protein fat emulsion arises in a specific range of pH values. When extractant pH=6 4, coagulation pH value was 3 17～6 09; extractant pH=8～10, coagulation pH value 4 1～6 37.Peanut protein coagulation was getting more complete along with the emulsion keeping static longer, but coagulation pH value did not change. Peanut proteins arose coagulation, when adding CO 2 to peanut protein fat emulsion.