籽粒苋蛋白质功能特性的研究(I)——籽粒苋蛋白质乳化性、持水力的研究

A Study on Functional Properties of Amaranth Seed Protein(1) -A Study on Emulsifying and Water Holding Capacity of Amaranth Seed Protein

采用碱性提取和等电点法分离出籽粒苋蛋白质,测定了不同浓度、pH值、离子强度、蔗糖浓度条件下的蛋白质乳化能力、乳化稳定性、持水力,探讨了籽粒苋蛋白质在不同条件下乳化性和持水力的变化规律,为籽粒苋蛋白质在食品加工中的应用提供了一定的理论依据。

Amaranth seed protein was prepared by alkaline extraction and precipitation at pH 4.6. Its emulsifying property and water holding capacity were investigated under different conditions of protein concentration, pH, ionic strength and sucrose concentration. The change rules of emulsifying property and water holding capacity under the different conditions is discussed in the paper.