花生蛋白

结果显示，花生蛋白溶液经动态超高压均质处理后，溶解性有显著提高，乳化性也有所提高。

The results indicated that the microfluidization could improve solubility and enhance the emulsification of peanut protein evidently .

研究了花生蛋白粉的功能特性，探讨了不同蛋白浓度、pH、温度对其溶解性、发泡性、持水性的影响。

This paper research on the function properties of powdered peanut protein .

花生蛋白脂肪乳状液中花生蛋白质的聚沉作用，是发生在一个pH值区间。

Peanut protein coagulation in peanut protein fat emulsion arises in a specific range of pH values .

CMC对花生蛋白奶乳浊稳定性影响的研究

Effects of CMC on Stability of Peanut Milk Emulsion before and after Sterilization

本文通过三个层次来研究得出CMC对花生蛋白奶乳浊稳定性作用及影响机理。

This paper estimated the stability of peanut milk through mechanism study from three different ways before and after sterilization .

使用有机溶剂处理后，确定了花生饼粉的活性部位，再选用更为纯净的花生蛋白粉替代花生饼粉，有效的提高了AA的产量。

After using organic solvent to make sure the active fraction of peanut meal , we choose peanut protein instead of peanut meal in order to increase AA yield .

本文简述了用水溶法提取花生蛋白制备蛋白饮料的工艺流程。并对花生蛋白的溶解性、蛋白饮料的稳定性、风味和色泽与pH关系等关键问题的研究作了重点报道。

The paper briefly reported the technique of developing protein beverage using peanut protein , which was extracted with water-dissolving method , and emphasized the work on the influence of pH value on solubility of peanut protein , and stability , flavor and colour of protein beverage .

低变性花生蛋白粉生产工艺的研究

The study on the processing of low modified peanut protein powder

超微粉碎对花生蛋白提取及性质的影响

Effect of super micro-milling on extraction and properties of peanut protein

酶水解法制取食用花生蛋白的研究

Study on the Preparation of the Edible Protein from Peanut Cake

低变性脱脂花生蛋白在面条中应用研究

Study on application of low denatured defatted peanut protein in noodles

花生蛋白粉功能特性影响因素的研究

Research on the Effects of Functional Properties of Powdered Peanut Protein

花生蛋白的分离及部分性质研究第三部分：E。

Separation And Characterization of Peanut Proteins Part ⅲ: Applied Studies on E.

花生蛋白微粒ζ－电位的测定

ξ - potential measurement of peanut protein particles in emulsion

酶法预处理对花生蛋白提取效果的影响

Effects of enzymatic pre-treatment on extraction of protein from defatted peanut flour

花生蛋白的不同提取工艺及其功能性质研究

Extraction of Peanut Protein by Different Processes and Property Comparison

胰蛋白酶处理对花生蛋白起泡性的影响

Effect of Trypsinase on the Foaming Property of Peanut Protein

花生蛋白废水生产的单细胞蛋白安全性的实验研究

Safety of single cell protien produced from peanut process wastewater

Ca2+的加入能降低酶解花生蛋白与Fe2+的结合量。

Adding Ca2 + could decrease the quantity of bound Fe2 + .

花生蛋白奶的乳化稳定性及感官方差分析

Emulsify Stability of Peanut Milk and Sensory Evaluation by Analysis of Variance

可溶性大豆多糖在花生蛋白奶中的应用研究

Effect of Soluble Soybean Polysaccharide on the Stability of Peanut Protein Beverages

不同制备方法对花生蛋白功能性质的影响

Effects of preparation methods on functional properties of peanut protein

改性花生蛋白/PVA共混体系的流变性能

Rheological behavior of modified peanut protein / PVA blend system

凝乳型花生蛋白乳饮料的研究

The Research on Set Type Peanut Protein Milk Beverage

花生蛋白粉对面筋和面条品质影响的研究

Study on the effect of peanut protein flour on the quality of noodles

花生蛋白粉生产酸奶的工艺研究

The Technology for the Production of Acidified Milk by Using Peanut Protein Powder

花生蛋白粉制取及应用研究

Study on Preparation and Application of Peanut Protein Flour

花生蛋白水解工艺的优化及水解产物分子量分布的研究

Optimization of Enzymatic Hydrolysis of Peanut Protein and Molecular Weight Distribution of Hydrolysates

从花生蛋白粉中提取花生分离蛋白的条件优化

Extraction of peanut protein isolate from defatted peanut powder

花生蛋白是优质的植物蛋白。

Peanut protein is a high-quality plant protein .