【摘要】 研究了不同温度、pH值条件下牦牛酪蛋白的溶解度、表观黏度、疏水性以及乳化、发泡等功能特性。结果表明,在等电点范围之外,牦牛酪蛋白具有较理想的溶解性、乳化性、起泡性,其功能特性受pH值、温度影响较显著。更多还原

【Abstract】 The physicochemical properties,including solubility,apparent viscosity and hydrophobicity,and functional properties,including emulsifying activity and foaming activity,of yak casein were studied as a function of pH(3～9)and temperature(40～80 ℃).The results showed that outside its isoelectric point,the yak casein had good functional properties,such as solubility,emulsifying and foaming activity,which were greatly affected by pH and temperature.更多还原