【摘要】 研究了亚麻籽分离蛋白的提取和其流变学特性,通过实 验确定了亚麻籽分离蛋白的溶解性、粘度、起泡性与温 度、浓度、溶液pH、无机盐等因素的关系。亚麻籽分离蛋 白的等电点在pH4.5-5.5范围内,在该范围内,其溶解 性、粘度、起泡性均较弱;亚麻籽分离蛋白的粘度随浓度 的增加而增大,表现为非牛顿型假塑性流体。更多还原

【Abstract】 Linseed protein Isolate (LPI)was produced and its rheological properties were studied in this paper. Through experiments, the relations between its solubility, viscosity and foaming capacity with temperature, concentration, pH, and inorganic salts were determined. The isoelectric point of LPI was in the range of pH4.5-5.5. Within the pH range, the solubility, viscosity and foaming capacity of LPI were lower. The result also showed that LPI viscosity increased with the LPI concentration, indicating that the LPI solution was a non-Newtonian pseudoplastic fluid.更多还原