| 蒸谷米糠蛋白乳化性的研究 |
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| 引用本文： | 吕银德,赵俊芳.蒸谷米糠蛋白乳化性的研究[J].西部粮油科技,2010(6):37-40. |
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| 作者姓名： | 吕银德 赵俊芳 |
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| 作者单位： | 漯河食品职业学院,河南漯河462300 |
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| 摘 要： | 研究在不同质量浓度、不同温度、不同pH值、不同离子强度、不同蔗糖质量浓度等条件下,蒸谷米糠蛋白的乳化性和乳化稳定性的变化规律,并和大豆分离蛋白做比较。结果发现:蒸谷米糠蛋白乳化性和乳化稳定性均高于大豆分离蛋白,并变化幅度较大;温度、pH值对蒸谷米糠蛋白乳化性和乳化稳定性影响也较大,pH值接近中性可以平衡乳化性和乳化稳定性相互制约。
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| 关 键 词： | 蒸谷米糠蛋白 大豆分离蛋白 乳化性 乳化稳定性 |
Emulsifying of Parboiled Bran Protein Study |
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| LV Yin-de,ZHAO Jun-fang.Emulsifying of Parboiled Bran Protein Study[J].China Western Cereals & Oils Technology,2010(6):37-40. |
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| Authors: | LV Yin-de ZHAO Jun-fang |
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| Affiliation: | (Luohe Vocational College of Food, Luohe Henan 462300) |
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| Abstract: | The emulsifying and the emulsifying stability of parboiled rice bran proteins were studied in different concentrations, temperatures and pH. Meanwhile it was compared with soybean proteins isolate. The experimental results showed that the emulsifying and the emulsifying stability of soybean proteins isolate were better than parboiled rice bran proteins; temperature and pH is the main factors; pH close to neutral can balance the emulsification and emulsion stability of the mutual inhibition. |
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| Keywords: | parboiled rice bran protein soybean proteins isolate emulsifying emulsifying stability |
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