食品科学 ›› 2002, Vol. 23 ›› Issue (11): 47-50.
• 基础研究 • 上一篇 下一篇
王遂, 崔凌飞
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WANG Sui, CUI Ling-Fei
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摘要: 本文对玉米皮蛋白多肽组成进行了分析,研究了它的功能特性,同时研究了pH值,离子浓度等因素对玉米皮蛋白多肽功能特性的影响。结果表明;玉米皮蛋白多肽具有较好的溶解性和乳化性,一定的起泡性、凝胶性以及较差的泡沫稳定性。
关键词: 玉米皮蛋白多肽, 功能特性, 组成
Abstract: Corn bran polypeptide was studied in composition and functional properties , and the effects of pHand ionic consistency on the functional characteristics of the corn bran pplypeptide were also covered. The rdsults indicated that corn bran polypeptide had good solubility and emulsify - ing ability, certain foaming and gel -forming capabiliry, but foaming stability was poor.
Key words: Corn bran polypeptide , Functional , Iproperties , Composition
王遂, 崔凌飞. 玉米皮蛋白多肽的组成与功能特性研究[J]. 食品科学, 2002, 23(11): 47-50.
WANG Sui, CUI Ling-Fei. Study on Composition and Functional Properties of Corn Bran Polypeptide[J]. FOOD SCIENCE, 2002, 23(11): 47-50.
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