摘要
本文研究了螺旋藻蛋白质浓缩物制备工艺条件,并对螺旋藻粉及其蛋白质浓缩物蛋白质质量及其功能特性进行了比较研究,初步结论为:浓缩物的氨基酸含量及组成较螺旋藻粉有很大提高;浓缩物的水吸附能力较螺旋藻粉为差,而脂肪吸附能力、乳化能力和起泡能力均优于原藻粉。
Extraction conditions for preparing spirulina protein concentrate are studied,and the protein quality and functional properties between spirulina flour and its protein concentrate are also comparatively investigated. Amino acid content and composition of spirulina protein concentrate are much higher than that of spirulina flour. Protein concentrate has lower water absorption and foaming than its flour.
出处
《郑州轻工业学院学报》
1993年第1期71-77,共7页
Journal of Zhengzhou Institute of Light Industry（Natural Science）
关键词
螺旋藻
萃取
蛋白质
功能特性
spirulina,extraction,protein,functional properties
