红小豆分离蛋白功能特性研究

食品科学 ›› 2012, Vol. 33 ›› Issue (19): 71-74.

红小豆分离蛋白功能特性研究

张波，黄英，薛文通*

中国农业大学食品科学与营养工程学院

收稿日期:2011-08-22 修回日期:2012-08-19 出版日期:2012-10-15 发布日期:2012-09-17
通讯作者: 张波 E-mail:zhb9906@126.com
基金资助:
食用豆现代农业产业技术体系资助项目

Functional Properties of Adzuki Bean Protein Isolate

Received:2011-08-22 Revised:2012-08-19 Online:2012-10-15 Published:2012-09-17
Contact: Bo zhang E-mail:zhb9906@126.com

摘要/Abstract

摘要： 研究红小豆分离蛋白的溶解性、吸水性、吸油性、乳化性和乳化稳定性、起泡性和起泡稳定性，并与大豆分离蛋白进行对比。结果表明：红小豆分离蛋白在较低的pH值下具有更好的溶解性，吸油性、乳化性和起泡性与大豆分离蛋白相当，但比大豆分离蛋白具有更好的乳化稳定性和起泡稳定性。

关键词: 红小豆, 分离蛋白, 功能特性

Abstract: Functional properties including solubility, water-absorbing capacity, oil-absorbing capacity, emulsifying activity, emulsifying stability, foam capacity and foam stability of adzuki bean protein isolate (API) were investigated by comparison with those of soybean protein isolate (SPI). API exhibited higher solubility at acidic pH, oil-absorbing capacity, emulsifying activity and foam capacity when compared with SPI. Meanwhile, API had much better emulsion stability and foam stability than soybean protein isolate.

Key words: adzuki bean, protein isolate, functional properties

中图分类号:

张?波，黄?英，薛文通*. 红小豆分离蛋白功能特性研究[J]. 食品科学, 2012, 33(19): 71-74.

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