红小豆分离蛋白的乳化性研究

Study on Emulsification of Adzuki Bean Protein Isolate

本文对红小豆分离蛋白乳化稳定性的影响因素进行研究,优化红小豆分离蛋白提取工艺条件改善其乳化稳定性,使之更好地应用到食品工业中,从而改善人们的膳食结构,提高人们的身体素质,促进经济的发展。结果表明,红小豆分离蛋白提取工艺的最佳条件是蛋白质浓度1.0%(W/V),油相体积分数0.6,pH为7,加热时间30 min,加热温度70 ℃。

This paper studies the factors affecting the emulsifying stability of red bean protein isolate,optimizes the extraction process conditions of red bean protein isolate,improves its emulsifying stability,and makes it better applied to the food industry,so as to improve people’s dietary structure,improve people’s physical quality and promote economic development.The results showed that the optimum conditions for the extraction of adzuki bean protein isolate were protein concentration of 1.0% (W/V),oil volume fraction of 0.6,pH 7,heating time of 30 min and heating temperature of 70 ℃.