| pH值对花生分离蛋白凝胶形成特性影响研究 |
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| 引用本文： | 冯治平,钟世荣,吴士业.pH值对花生分离蛋白凝胶形成特性影响研究[J].四川理工学院学报(自然科学版),2009,22(6):60-62. |
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| 作者姓名： | 冯治平 钟世荣 吴士业 |
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| 作者单位： | 四川理工学院生物工程学院,四川,自贡,643000 |
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| 基金项目： | 四川省教育厅自然科学基金项目 |
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| 摘 要： | 文章以花生仁为原料,用碱提酸沉法提取花生分离蛋白,讨论了在90℃.CaCl_2浓度0.06mol/L时花生分离蛋白的浓度和pH值对凝胶形成的影响。实验表明,形成凝胶的花生分离蛋白浓度以14%左右为宜,pH值为4.0或9.0。
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| 关 键 词： | 花生 花生分离蛋白 凝胶 |
Study on the Influence by pH Value to the Gel-forming Properties of Peanut Protein Isolate |
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| FENG Zhi-ping,ZHONG Shi-rong,WU Shi-ye.Study on the Influence by pH Value to the Gel-forming Properties of Peanut Protein Isolate[J].Journal of Sichuan University of Science & Engineering:Natural Science Editton,2009,22(6):60-62. |
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| Authors: | FENG Zhi-ping ZHONG Shi-rong WU Shi-ye |
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| Abstract: | Taking paper the shelled peanut as a raw material,this paper extractes the peanut separation protein by the alkali to dissolve and the acid to sink,we discusse when the temperature is 90℃,CaCl_2 density is 0.06mol/L,the influence which formed to the gelatin by the peanut separation protein's density and the pH value.The experiment show:formed the gelatin condition was that the peanut separation protein density take about 14%as suitable,the best pH value is 4.0 or 9.0. |
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| Keywords: | peanut peanut protein isolate gel |
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