| 菠菜叶蛋白功能特性的研究 |
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| 引用本文： | 袁道强,梁丽琴,王振锋,扶庆权. 菠菜叶蛋白功能特性的研究[J]. 现代食品科技, 2005, 21(1): 13-16 |
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| 作者姓名： | 袁道强 梁丽琴 王振锋 扶庆权 |
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| 作者单位： | 郑州轻工业学院食品与生物工程系,河南郑州,450002;郑州轻工业学院材料与化学工程学院,河南郑州,450002 |
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| 基金项目： | 河南省科技攻关项目(0424290041)，郑州市重大科技攻关项目(NO.2002BA02) |
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| 摘 要： | 采用碱提酸沉法制备出菠菜叶蛋白，对菠菜叶蛋白的某些功能性质进行了研究，着重探讨了环境因素如离子强度、蔗糖浓度、pH值、温度、浓度与菠菜叶蛋白的溶解度、吸水性、吸油性、乳化性与乳化稳定性以及起泡性与起泡稳定性的关系，为菠菜叶蛋白在食品工业中的应用奠定了一定的理论基础。
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| 关 键 词： | 菠菜 叶蛋白 功能性质 |
| 文章编号： | 1007-2764(2005)01-0013-04 |
| 修稿时间： | 2004-12-03 |
Study on the Extraction of Spinach Leaf Protein |
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| Liang Li-qin,Yuan Dao-qiang,Wang Zhen-feng,Fu Qing-quan. Study on the Extraction of Spinach Leaf Protein[J]. Modern Food Science & Technology, 2005, 21(1): 13-16 |
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| Authors: | Liang Li-qin Yuan Dao-qiang Wang Zhen-feng Fu Qing-quan |
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| Affiliation: | Liang Li-qin1,Yuan Dao-qiang1,Wang Zhen-feng2,Fu Qing-quan1 |
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| Abstract: | Spinach leaf protein was prepared by alkaline extraction and acid precipitation. Some functional characteristics were studied in this paper. Effect of surrounding conditions such as ionic strength, cane sugar concentration, pH value, temperature and protein concentration on solubility, Water bonding capacity, oil bonding capacity, Emulsifying capacity and emulsion stability, foaming capacity and foam stability were studied emphatically and provides settle bases for utilizing Spinach leaf protein in food Industry. |
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| Keywords: | Spinach Leaf protein Functional characteristics |
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