Effect of Ultra High Pressure Treatment on Emusion Properties of Isolated Peanut Protein

摘要：

In order to improve the functional properties of peanut protein, ultra high pressure(UHP) was used to modify the emulsifying activity (EA)and emulsifying stability (ES)of isolated peanut protein(IPP). IPP was treated at 0.1-SOOMPa, 0-25min , pH5-9.The results shown that 400Mpa ,pH6.0 and 15min can efficiency improve the EA and ES of IPP.UHP was a suitable method for improve the functional properties of peanut protein.

关键词： peanut protein ultra high pressure emulsifying activity emulsifying stability

作者: Li Su-yun Qian Zhi-wei

作者单位: School of Food and Biological Engineering,Zhengzhou University of Light Industry Henan Vocational and Technical College of Agriculture

会议类型: 国际会议

会议名称: The 2nd Conference on Key Technology of Horticulture(第二届园艺关键技术学术会议 CKTH 2010)

会议地点: 北京

会议语种:英文

页码: 222-225

在线出版日期: 2010-07-17（万方平台首次上网日期，不代表论文的发表时间）