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Functional Properties of Sweet Lupin Protein Isolated and Tested at Various pH Levels
lupin Lupinus angustifolius protein isolates functional properties
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2010/11/15
Lupin has the potential to be a new source of vegetable protein due to its similar protein
content to soy, the common source of vegetable protein used in the food industry. Investigation of its funct...
超声波处理对小麦胚芽球蛋白理化和功能性质的影响（Effect of Ultrasound Treatment on Physicochemical and Functional Properties of Wheat Germ Globulin）
小麦胚芽球蛋白 理化性质 功能性质
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2009/9/11
采用超声波处理小麦胚芽球蛋白以提高其功能性质。研究了超声波处理对小麦胚芽球蛋白理化和功能性质的影响。结果表明：经超声波处理后，小麦胚芽球蛋白的巯基和二硫键含量、紫外光谱和荧光光谱均发生了显著的变化。随着超声波功率的增加，小麦胚芽球蛋白的疏水性、起泡性、起泡稳定性、乳化性和乳化稳定性都降低；当超声波功率大于900?W时，由于小麦胚芽球蛋白重新伸展，疏水基团暴露增多，引起疏水性、起泡性、起泡稳定性、乳...