食品工业科技2012，Vol.33Issue(24)：130-133,4.
超声波对花生蛋白功能特性的影响
Effects of ultrasonic technology on functional properties of peanut proteins
摘要
Abstract
The functional properties of peanut protein were determined after ultrasonic treatment under different conditions. After ultrasonic treatment for 20min,the foaming ability was increased from 30% to 60% and the foam stability was increased from 17% to 50%. The emulsifying ability was increased from 38.9% to 49.3% after ultrasonic treatment for 15min. The Oil-absorbability was increased form 0.91mL/g to 1.51mL/g after ultrasonic treatment for 6min. After ultrasonic treatment for 8min,the solubility of peanut protein in a lg/100mL solution was increased from 0.10g to 0.35g,while it was increased from 0.23g to 0.48g in a 2g/100mL solution. Emulsifying ability was enhanced by ultrasonic treatment at pH 〉4 and NaCl concentration between 0.2mol/L and 0.4mol/L.关键词
超声波/花生蛋白/功能特性Key words
ultrasonic/peanut protein/functional properties分类
轻工纺织引用本文复制引用
邵悦,张琪,张程,马勇..超声波对花生蛋白功能特性的影响[J].食品工业科技,2012,33(24):130-133,4.基金项目
基金项目：辽宁省教育厅重点实验室项目 （）
渤海大学辽宁省高校重大科技平台“食品贮藏加工及质量安全控制工程技术研究中心”与“辽宁省食品安全重点实验室”开放课题（LNSAKF2011027）. （）
