【摘要】 采用碱提酸沉法制备出菠菜叶蛋白,对菠菜叶蛋白的某些功能性质进行了研究,着重探讨了环境因素如离子强度、蔗糖浓度、pH值、温度、浓度与菠菜叶蛋白的溶解度、吸水性、吸油性、乳化性与乳化稳定性以及起泡性与起泡稳定性的关系,为菠菜叶蛋白在食品工业中的应用奠定了一定的理论基础。更多还原

【Abstract】 Spinach leaf protein was prepared by alkaline extraction and acid precipitation. Some functional characteristics were studied in this paper. Effect of surrounding conditions such as ionic strength, cane sugar concentration, pH value, temperature and protein concentration on solubility, Water bonding capacity, oil bonding capacity, Emulsifying capacity and emulsion stability, foaming capacity and foam stability were studied emphatically and provides settle bases for utilizing Spinach leaf protein in food Industry.更多还原