Physicochemical Properties Ntawm Peony Noob Protein

1. Kev tuav dej

Kev tuav dej ntawm cov protein yog qhov qhia ncaj qha ntawm hydration, uas txiav txim siab elasticity, plasticity, thiab txhua yam muaj zog ntawm cov khoom noj khoom haus, tshwj xeeb tshaj yog plays lub luag haujlwm tseem ceeb hauv kev ua haujlwm ntawm cov nroj tsuag cov protein, thiab txiav txim siab cov cohesion, dispersibility, viscosity, thiab adhesion ntawm cov proteins. thiab lwm yam kev ua haujlwm zoo thiab qee qhov chaw saum npoo av.

2. Roj nqus

Cov roj nqus cov protein yog hais txog lub peev xwm ntawm cov protein ua ke nrog cov roj dawb. Rau qhov tsw ntawm cov zaub mov, cov roj nqus cov protein yog ib qho tseem ceeb ntawm kev ua haujlwm. Nws tuaj yeem txhim kho qhov nqus thiab khaws cia ntawm cov rog hauv cov zaub mov thiab txo cov rog hauv cov txheej txheem ntawm kev ua. poob, yog li txhim kho lub palatability thiab tsw ntawm zaub mov.

3. Emulsification thiab emulsion stability

Emulsification yog hais txog thaj tsam ntawm cov roj-dej interface uas tuaj yeem ruaj khov los ntawm ib chav tsev ntawm cov protein thaum cov protein txhawb cov roj-dej sib xyaw; thiab emulsification stability yog hais txog lub peev xwm ntawm cov protein kom tswj tau cov yam ntxwv emulsification ntawm cov roj-dej sib tov yam tsis muaj kev sib cais rau sab nraud.

4. npuas thiab npuas ruaj khov

Lub foamability yog vim qhov tseeb tias cov protein tuaj yeem txo qhov nro ntawm huab cua-kua interface los txhawb kev sib xyaw ntawm huab cua thiab kua, thiab tsim cov yeeb yaj kiab tiv thaiv los ntawm adsorbing ntawm huab cua-kua interface kom stabilize cov npuas dej. Kev siv cov foamability thiab ua npuas ncauj ruaj khov ntawm cov protein tuaj yeem muab cov zaub mov xoob thiab saj zoo, thiab nws yog siv los ua cov khoom ua npuas ncauj xws li qab zib, ncuav mog qab zib, thiab dej khov. Lub foamability thiab ua npuas ncauj ruaj khov ntawm cov protein yog zoo sib xws rau cov khoom xws li pH, protein concentration, solubility, thiab ionic zog.