不同pH条件下红小豆分离蛋白的加工特性分析

目的]分析不同pH条件下红小豆分离蛋白的加工特性。方法]以大豆分离蛋白为对照,设定不同pH条件,分析红小豆和大豆蛋白主要的加工特性。结果]在较低pH下,红小豆分离蛋白具有良好的溶解性能,其乳化性、起泡性和吸油性与大豆分离蛋白大致相同,其乳化稳定性和起泡稳定性比大豆蛋白更优;当浓度为10%时,红小豆蛋白显示出凝胶性。结论]该研究可为红小豆的综合开发应用提供新的加工基础依据。

Processing Characteristics of Isolate Protein from Red Adzuki Bean at Various pH

Objective]To analyze the processing characteristics of the protein isolate from Red Adzuki Bean at various pH. Method]The i-solate protein from soybean was used as the control;the main processing characteristics of isolate proteins from Red Adzuki Bean and soybean were analyzed under different pH conditions. Result]Red Adzuki Bean protein has good solubility in low pH. Emulsification,foaming and oil absorption of Red Adzuki Bean protein were compared with soybean protein,while the emulsification stability and foaming stability were better than soybean protein. When the concentration was 10%,Red Adzuki Bean protein showed gel property. Conclusion]The study can provide a new basis processing for the comprehensive development and adhibition of Red Adzuki Bean.