花生蛋白磷酸化改性的研究  

The modification of peanut proteins by phosphorylation

作　　者：沈宁[1] 杨光[1] 孙亦鸣[1] 

机构地区：[1]上海理工大学食品研究所,上海200093

出　　处：《中国食品添加剂》2008年第1期96-100,136,共6页China Food Additives

基　　金：上海市重点学科建设项目资助(T0503)

摘　　要：以花生粕为原料制取磷酸化花生蛋白,研究了各因素对蛋白质乳化性的影响,并以乳化性为指标,通过正交试验确定了其最佳工艺条件:在pH是8.5,STP浓度为8%,时间3h,温度25℃时的工艺条件下所得到的花生蛋白乳化性最好。并分析了乳化性和溶解度的关系。In this paper takes the peanut meal as the raw material. The effect of 5 factors had been studied in a systematic way, and with emulsion experiment design, The optimum technology conditions were confirmed as follows： pH 8. 5, STP concentration 8% , 3h, temperature 25℃. the emulsifying properties, solubility were determined and analyzed.

关 键 词：花生蛋白质 磷酸化 乳化性 

分 类 号：TS201.21[轻工技术与工程—食品科学]