安徽农业科学2018，Vol.46Issue(14)：172-174,178,4.
不同pH条件下红小豆分离蛋白的加工特性分析
Processing Characteristics of Isolate Protein from Red Adzuki Bean at Various pH
宋龙渊 1王静 2邓小蓉 2张正红 2雷用东2
作者信息
- 1. 新疆维吾尔自治区和田地区药品检验所,新疆和田848000
- 2. 新疆农垦科学院,新疆石河子832000
- 折叠
摘要
Abstract
[Objective]To analyze the processing characteristics of the protein isolate from Red Adzuki Bean at various pH. [Method]The i-solate protein from soybean was used as the control;the main processing characteristics of isolate proteins from Red Adzuki Bean and soybean were analyzed under different pH conditions. [Result]Red Adzuki Bean protein has good solubility in low pH. Emulsification,foaming and oil absorption of Red Adzuki Bean protein were compared with soybean protein,while the emulsification stability and foaming stability were better than soybean protein. When the concentration was 10%,Red Adzuki Bean protein showed gel property. [Conclusion]The study can provide a new basis processing for the comprehensive development and adhibition of Red Adzuki Bean.关键词
红小豆/大豆/pH/分离蛋白/加工特性Key words
Red Adzuki Bean/Soybean/pH/Protein extraction/Processing characteristics分类
轻工纺织引用本文复制引用
宋龙渊,王静,邓小蓉,张正红,雷用东..不同pH条件下红小豆分离蛋白的加工特性分析[J].安徽农业科学,2018,46(14):172-174,178,4.
