| 籽粒苋蛋白质功能特性的理论研究(II)—籽粒苋蛋白质发泡性的理论研究 |
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| 引用本文： | 上官新晨,陈锦屏,蒋艳,徐明生. 籽粒苋蛋白质功能特性的理论研究(II)—籽粒苋蛋白质发泡性的理论研究[J]. 中国粮油学报, 2003, 0(2) |
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| 作者姓名： | 上官新晨 陈锦屏 蒋艳 徐明生 |
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| 作者单位： | 陕西师范大学食品工程系，陕西师范大学食品工程系，江西农业大学食品科学系，江西农业大学食品科学系 西安710062，江西农业大学食品科学系，南昌330045，西安710062，南昌330045，南昌330045 |
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| 摘 要： | 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发泡力和泡沫稳定性 ,探讨了籽粒苋蛋白质在不同条件下发泡性的变化规律 ,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。
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| 关 键 词： | 籽粒苋蛋白质 发泡性 |
A Theory Study on Functional Properties of Amaranth Seed Protein (II)-A Theory Study on Foaming Properties of Amaranth Seed Protein |
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| Shangguan Xinchen , Chen Jinping Jiang Yan Xu Mingsheng. A Theory Study on Functional Properties of Amaranth Seed Protein (II)-A Theory Study on Foaming Properties of Amaranth Seed Protein[J]. Journal of the Chinese Cereals and Oils Association, 2003, 0(2) |
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| Authors: | Shangguan Xinchen Chen Jinping Jiang Yan Xu Mingsheng |
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| Affiliation: | Shangguan Xinchen 1,2 Chen Jinping 1 Jiang Yan 2 Xu Mingsheng 2 |
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| Abstract: | Amaranth seed protein was prepared by alkaline extraction and precipitation at pH 4.6 and its foaming properties were studied.Foaming capacity and foam stability were determined under different conditions of protein concentration,pH,ionic strength and sucrose concentration.The paper discusses the change rules of foaming properties under the different conditions and provides theory bases for developing and utilizing amaranth seed protein in food industry. |
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| Keywords: | Amaranth seed protein foaming properties |
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