【摘要】 该实验研究超高压对花生分离蛋白溶解性影响,测定不同压力、加压时间、蛋白浓度、pH值时花生分离蛋白溶解性。结果表明:花生分离蛋白随处理压力升高和处理时间延长,其溶解性提高;花生分离蛋白浓度越高,溶解度也越大;在pH 6～9范围内,花生分离蛋白溶解性随pH增加而增大。更多还原

【Abstract】 The effect of ultra high pressure(UHP)on solubility of isolated peanut protein was studied in this paper.The solubility of peanut protein were investigated under different condition of pressure, time,protein concentration,pH value.The results show that the solubility of isolated peanut protein is better with the higher treatment pressure and longer treatment time;The solubility of isolated peanut protein increased with the concentration and pH increase.更多还原