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| 脱色血蛋白乳化特性研究 | |
| 引用本文： | 张建国,李红伟,张春晖,孙森伟. 脱色血蛋白乳化特性研究[J]. 食品研究与开发, 2005, 26(6): 57-60 |
| 作者姓名： | 张建国 李红伟 张春晖 孙森伟 |
| 作者单位： | 1. 西北农林科技大学食品科学与工程学院,杨凌,712100;双汇集团技术中心,漯河,462002 2. 双汇集团技术中心,漯河,462002 |
| 基金项目： | 粤港关键领域重点突破项目“畜禽加工副产物深度开发利用共性关键技术及产品” |
| 摘 要： | 比较了猪脱色血蛋白粉（FP）、猪血细胞蛋白粉（CP）、酶解法脱色血蛋白粉（EP）和大豆分离蛋白粉（PI）的乳化特性,并着重研究了乳化时间、蛋白浓度、油的比例、pH值、乳化温度对FP蛋白乳化性的影响. |
| 关 键 词： | 血红蛋白 脱色 乳化 特性 |
| 收稿时间： | 2005-10-10 |
| 修稿时间： | 2005-10-10 |
STUDY ON THE EMULSIFYING PROPERTIES OF DISCOLORED HAEMOGLOBIN |
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| ZHANG Jianguo,LI Hongwei,ZHANG Chunhui,SUN Senwei. STUDY ON THE EMULSIFYING PROPERTIES OF DISCOLORED HAEMOGLOBIN[J]. Food Research and Developent, 2005, 26(6): 57-60 | |
| Authors: | ZHANG Jianguo LI Hongwei ZHANG Chunhui SUN Senwei |
| Affiliation: | 1. College of Food Science and Engineering,Northwest Sci-Tech University of Agriculture and Forestry, Yangling, 712100;2.Shuanghui Group Technical Center, Luohe,462002 |
| Abstract: | In this article,the emulsifying properties of discolored pig haemoglobin powder(FP),pig blood cell protein powder(CP),discolored hydrolyzed haemoglobin by enzyme(EP) and soybean protein isolated(PI) were compared.Also,the effects of emulsifying time,protein concentration,proportion of oil,pH value and emulsifying temperature on FP protein emulsifying properties were studied mainly |
| Keywords: | haemoglobin discolor emulsifying property |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |