CAJ | 학술논문

以小分子团磁化水提取的紫花芸豆清蛋白为原料，研究在不同pH、NaCl浓度、蛋白浓度和温度等条件下的紫花芸豆清蛋白乳化性。结果表明，紫花芸豆清蛋白的乳化性在pH为8，NaCl浓度为0.6 mol·L-1，温度在50℃和蛋白浓度在4%时达到最佳值，为80.6%；乳化稳定性在pH为8，NaCl浓度为0.6 mol·L-1，温度为40℃并且蛋白浓度为4%时达到最佳值，为97.6%，具有较强的乳化性及乳化稳定性，可有效替代其他蛋白在食品中应用。
이소분자단자화수제취적자화예두청단백위원료，연구재불동pH、NaCl농도、단백농도화온도등조건하적자화예두청단백유화성。결과표명，자화예두청단백적유화성재pH위8，NaCl농도위0.6 mol·L-1，온도재50℃화단백농도재4%시체도최가치，위80.6%；유화은정성재pH위8，NaCl농도위0.6 mol·L-1，온도위40℃병차단백농도위4%시체도최가치，위97.6%，구유교강적유화성급유화은정성，가유효체대기타단백재식품중응용。
The phaseolus vulgaris albumin was extracted by small molecules of magnetized water from kidney bean.The emulsification of bean albumin was studied with different pH,the concentration of NaCl and protein,temperature.The result showed that the emulsification of albumin reached 80.6% when the pH of protein solution was 8.0,the concentration of NaCl was 0.6 mol L -1, temperature was 40℃,and protein concentrations was 4%.Under the same condition,the emulsification stability reached to 97.6%.The albumin had the stronger emulsification and emulsified stability,which could be applied in food to effectively replace other protein.