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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。
The protein of amaranth was isolated by alkaline extraction and isoelectric point method. The protein emulsification ability, emulsification stability and water holding capacity under different concentration, pH value, ionic strength and sucrose concentration were measured. The effects of amaranth protein on different conditions Under the emulsification and water holding capacity of the law of variation for grain amaranth protein in food processing provides a theoretical basis.