学术
国际标准刊号：ISSN 1006-2513
国内统一刊号：CN 11-3542
摘 要:
以花生粕为原料制取磷酸化花生蛋白，研究了各因素对蛋白质乳化性的影响，并以乳化性为指标，通过正交试验确定了其最佳工艺条件：在pH是8．5，STP浓度为8％，时间3h，温度25℃时的工艺条件下所得到的花生蛋白乳化性最好。并分析了乳化性和溶解度的关系。[著者文摘]
文章出处:
《中国食品添加剂》-2008年1期,136 -96-100,136页
China Food Additives
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1006-2513（2008）01-0096-05
The modification of peanut proteins by phosphorylation
SHEN Ning, YANG Guang, SUN Yi-ming （ Institute of Food Science, University of Shanghai for Science and Technology, Shanghai 200093）
Abstract:
In this paper takes the peanut meal as the raw material. The effect of 5 factors had been studied in a systematic way, and with emulsion experiment design, The optimum technology conditions were confirmed as follows： pH 8. 5, STP concentration 8% , 3h, temperature 25℃. the emulsifying properties, solubility were determined and analyzed.[著者文摘]
Key words:
peanut proteins; phosphorylation; emulsion
收稿日期: 2007-10-26
基金资助:
上海市重点学科建设项目资助（T0503）.
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