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摘要:The functional properties of peanut protein were determined under different conditions of ultrasonic waves which are used for processing the solution of peanut protein powderThe functional properties of peanut protein were enhanced remarkably by ultrasonic wavesProcessed by ultrasonic waves for20 min, foaming ability increases to 60% from 30%, and foam stability increases to 50% from 17%Processed by ultrasonic waves for 15 min, emulsifying ability increases to 49.3% from 38.9% obviously, and emulsion stability increases to 100% from 91.4%.When the solution’s PH equals 4, foaming ability of peanut protein to be minimumFoaming ability increases to 27.9% from 26.2% by ultrasonic wavesWhen the solution’s PH is from 6 to 10, emulsifying ability increases to 50.7% from 44.3% by ultrasonic wavesWhen the concentration of the solution of Na Cl is 0.2mol/L~0.4mol/L, emulsifying ability increases to 45% from 38.4% by ultrasonic waves, but it will drop if we continue to increase the concentration of the solution of Na ClProcessed by ultrasonic waves for 6 min,oil absorption ability increases to 1.51 m L/g from 1.26 m L/gProcessed by ultrasonic waves for 8 min, the solubility of low concentration peanut protein solution(1g /100 m L~2g/100 m L) enhanced doubly, and the water holding capacity increases to 2.9% from 2.4%.
会议名称:

2014 2nd International Conference on Future Energy & Materials Research(FEMR 2014)

会议时间:

2014-12-24

会议地点:

Wuhan,China

  • 专辑:

    工程科技Ⅰ辑

  • 专题:

    一般化学工业

  • 分类号:

    TQ936

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