【摘要】 文章以花生仁为原料,用碱提酸沉法提取花生分离蛋白,讨论了在90℃.CaCl₂浓度0.06mol/L时花生分离蛋白的浓度和pH值对凝胶形成的影响。实验表明,形成凝胶的花生分离蛋白浓度以14%左右为宜,pH值为4.0或9.0。更多还原

【Abstract】 Taking paper the shelled peanut as a raw material,this paper extractes the peanut separation protein by the alkali to dissolve and the acid to sink,we discusse when the temperature is 90℃,CaCl₂ density is 0.06mol/L,the influence which formed to the gelatin by the peanut separation protein’s density and the pH value.The experiment show:formed the gelatin condition was that the peanut separation protein density take about 14%as suitable,the best pH value is 4.0 or 9.0.更多还原