作　　者： ; ;

机构地区： 华南理工大学

出　　处： 《食品与发酵工业》 1996年第3期33-36,共4页

摘　　要： 本文比较系统地研究了芝麻蛋白的发泡性和持水力等功能特性，探讨了不同蛋白质浓度、ｐＨ值、离子强度和温度因素对芝麻蛋白发泡性和持水力的影响，进行了芝麻蛋白功能特性的变化规律的研究，从理论上解释了芝麻蛋白的发泡性以及持水力的变化特点，为芝麻蛋白在食品工业上的应用提供了依据。 he foamability,foam stability and water-holding capacity of sesame protein were investigated under different condition of pH value,ionic strength,and heat treatment.The experimental result showed that the foamability,foam stability and water-holding properties of sesame protein had a minimum around isoelectric point.The foamability and foam stability could be greatly improved by certain concentration of sesame protein and by NaCl at concentration of 0.6M,whereas sucrose decreased foamability and foam stability of sesame protein.The warer-holding capacity also declined with heating treatment.

关 键 词： 芝麻蛋白 发泡性 持水力

领　　域： [轻工技术与工程] [轻工技术与工程]