| 摘要: |
| 经过对绿豆种子蛋白质乳化能力及乳浊液5种因素对乳化活性影响的研究，结果表明：蛋白质的乳化能力随着蛋白质浓度的增加而增加，当浓度增加到一定值时，乳化能力达到最大值，之后蛋白质浓度再增加，乳化能力下降。形成乳浊液的5种因素对乳浊液的乳化活性都有非常显著的影响。 |
| 关键词: 绿豆蛋白质，乳化能力，乳化活性，影响因素 |
| DOI： |
| 分类号:Q946.1 |
| 基金项目: |
|
| Emulsifying Characteristics of Proteins in Mungbean Seeds |
|
Fan Mingtao Guo Aiguang Caijing Jiangli
|
| Abstract: |
| Emulsifying capacity of mungbean proteins and the effects of the five factors (protein concentration,oil fraction,pH,stirring speed and time) involved in formulating emulsion on emulsion activity were studied.The results showed that emulsifying capacity increased with the increase of protein concentration until reaching the maximum value,and then it would decrease with the further increase of protein concentration.And the five factors had a significant influence on the emulsion activity. |
| Key words: mungbean protein,emulsifying capacity,emulsifying activity,influencing factor |
