Functional properties and in vitro digestibility of almond (Prunus dulcis L.) protein isolate

被引：142

作者：

Sze-Tao, KWC ^{[1
]}

Sathe, SK ^{[1
]}

机构：

[1] Florida State Univ, Dept Nutr Food & Exercise Sci, Tallahassee, FL 32306 USA

来源：

FOOD CHEMISTRY | 2000年 / 69卷 / 02期

关键词：

D O I：

10.1016/S0308-8146(99)00244-7

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Almond protein isolate (API) solutions were less Viscous than those of soy protein isolate (SPI). The foaming capacity of API at pH 5.0 and 6.46 was comparable to that of SPI at pH 4.42 and 5.0. At pH 8.2, SPI had better foam capacity and stability compared to that of API. API had better oil absorption capacity than that of SPI [3.56 and 2.93 g/g dry weight basis (dwb), respectively]. Emulsion activity index (EAI) of API was significantly higher than that of SPI. API was easily hydrolyzed by pepsin in vitro. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：153 / 160

页数：8

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