超高压处理对花生分离蛋白溶解性影响  

Effect of ultra high pressure on solubility of isolated peanut protein

作　　者：纵伟[1] 陈怡平[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《粮食与油脂》2007年第10期16-17,共2页Cereals & Oils

摘　　要：该实验研究超高压对花生分离蛋白溶解性影响,测定不同压力、加压时间、蛋白浓度、pH值时花生分离蛋白溶解性。结果表明:花生分离蛋白随处理压力升高和处理时间延长,其溶解性提高;花生分离蛋白浓度越高,溶解度也越大;在pH 6～9范围内,花生分离蛋白溶解性随pH增加而增大。The effect of ultra high pressure （UHP）on solubility of isolated peanut protein was studied in this paper. The solubility of peanut protein were investigated under different condition of pressure, time, protein concentration, pH value.The results show that the solubility of isolated peanut protein is better with the higher treatment pressure and longer treatment time; The solubility of isolated peanut protein increased with the concentration and pH increase.

关 键 词：超高压 花生分离蛋白 蛋白溶解性 

分 类 号：TS201.21[轻工技术与工程—食品科学]