安徽工程大学学报Issue(4)：1-6,66,7.
超滤芝麻蛋白和等电点沉淀芝麻蛋白的功能特性比较
Comparative study of functional properties of sesame proteins prepared by ultrafiltration and isoelectric precipitation
摘要
Abstract
The functional properties of sesame proteins from sesame cake by ultrafiltration (UF-SP)and isoelectric precipitation (IEP-SP)were investigated comparatively in this study.Results showed that the difference was not significant (P>0.05)for the oil-absorption capacity as well as water-holding capacity between UF-SP and IEP-SP.In the pH range from 2.0 ~ 10.0,for UF-SP and IEP-SP,the solubility,e-mulsifying properties (foaming capacity (FC)and foaming stability (FS))were pH-dependent and similar in curves.Except for the lower foaming stability in the pH range from 8.0~10.0,UF-SP showed higher functional properties than IEP-SP in the pH range from 2.0 to 10.0.These results are helpful for the development and utilization of sesame cake proteins.关键词
芝麻蛋白/超滤/等电点沉淀/功能特性Key words
sesame protein/ultrafiltration/isoelectric precipitation/functional properties分类
轻工纺织引用本文复制引用
朱秀灵,戴清源,贾冬,李鹏程,夏楠,胡闯,胡龙平..超滤芝麻蛋白和等电点沉淀芝麻蛋白的功能特性比较[J].安徽工程大学学报,2015,(4):1-6,66,7.基金项目
安徽省高校自然科学基金资助项目(KJ2012Z019) （KJ2012Z019）
国家级大学生创新创业训练计划基金资助项目(201210363111,201410363074,201410363078) （201210363111,201410363074,201410363078）
安徽省大学生创新创业训练计划基金资助项目(AH201310363323,AH201310363334,AH20141036374,AH201410363078) （AH201310363323,AH201310363334,AH20141036374,AH201410363078）
