| 小黑豆分离蛋白的制取与分析 |
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| 引用本文： | 李清云,王常青. 小黑豆分离蛋白的制取与分析[J]. 农产品加工．学刊, 2007, 0(2): 65-67 |
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| 作者姓名： | 李清云 王常青 |
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| 作者单位： | 山西大学,生命科学与技术学院,山西,太原,030006 |
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| 摘 要： | 论述了小黑豆分离蛋白的制取与功能特性。试验表明,小黑豆分离蛋白(SBSPI)最佳提取条件为:pH值为8.5,碱溶温度为55℃,料液比为1∶10。与大豆分离蛋白的功能特性相比,小黑豆分离蛋白的溶解度、乳化性和乳化稳定性均较好,但起泡性较差。
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| 关 键 词： | 小黑豆 分离蛋白 提取工艺 |
| 文章编号： | 1671-9646（2007）02-0065-03 |
| 收稿时间： | 2007-01-04 |
| 修稿时间： | 2007-01-04 |
Preparing and Analysis of the Small Black Soybean Protein Isolates |
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| Li Qingyun,Wang Changqing. Preparing and Analysis of the Small Black Soybean Protein Isolates[J]. Nongchanpin Jlagong.Xuekan, 2007, 0(2): 65-67 |
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| Authors: | Li Qingyun Wang Changqing |
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| Abstract: | This experiment showed that the optimum condition of preparing from small black soybean protein isolates(SBSPI) were as follows:pH 8.5,temperature 55℃,material to liquid ratio 1∶10. The solubility,emulsification,emulsify stability of SBSPI was better comparing with those of soybean protein isolates,but the lower foam-ability of SBSPI. |
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| Keywords: | small black soybean protein isolate preparing technology |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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