| 引用本文： |
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陈元发,李熠,黄天冠.花生蛋白脂肪乳状液中蛋白质的聚沉作用[J].广西科学,1998,5(3):173-176. [点击复制]
- Chen Yuanfa,Li Yi,Huang Tianguan.Peanut Protein Coagulation in Peanut Protein-fat Emulsion[J].Guangxi Sciences,1998,5(3):173-176. [点击复制]
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| 摘要: |
| 花生蛋白脂肪乳状液中花生蛋白质的聚沉作用,是发生在一个pH值区间。当提取剂pH值在6.4时,聚沉pH值为3.17~6.09;pH值=8~10时为4.1~6.37,静置时间愈长聚沉愈完全,但聚沉pH值不变。在花生蛋白脂肪乳状液中通入CO2时,可使花生蛋白质聚沉。 |
| 关键词: 花生蛋白质 乳状液 聚沉 |
| DOI： |
| 投稿时间：1997-11-03 |
| 基金项目:国家自然科学基金资助课题。 |
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| Peanut Protein Coagulation in Peanut Protein-fat Emulsion |
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Chen Yuanfa, Li Yi, Huang Tianguan
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| (Guangxi Normal University, 3 Yucailu, Guilin, Guangxi, 541004) |
| Abstract: |
| Peanut protein coagulation in peanut protein-fat emulsion arises in a specific range of pH values. When extractant pH=6.4, coagulation pH value was 3.17~6.09; extractant pH=8~10, coagulation pH value 4.1~6.37.Peanut protein coagulation was getting more complete along with the emulsion keeping static longer, but coagulation pH value did not change. Peanut proteins arose coagulation, when adding CO2 to peanut protein-fat emulsion. |
| Key words: peanut proteins emulsion coagulation |
