【摘要】 比较了猪脱色血蛋白粉(FP)、猪血细胞蛋白粉(CP)、酶解法脱色血蛋白粉(EP)和大豆分离蛋白粉(PI)的乳化特性,并着重研究了乳化时间、蛋白浓度、油的比例、pH值、乳化温度对FP蛋白乳化性的影响。更多还原

【Abstract】 In this article,the emulsifying properties of discolored pig haemoglobin powder(FP),pig blood cell protein powder(CP),discolored hydrolyzed haemoglobin by enzyme(EP) and soybean protein isolated(PI) were compared.Also,the effects of emulsifying time,protein concentration,proportion of oil,pH value and emulsifying temperature on FP protein emulsifying properties were studied mainly更多还原