荷包豆

荷包豆蛋白质分子量较小，集中在31kDa附近。

The protein subunits of scarlet runner bean have smaller molecular weight , especially concentrated in the vicinity of 31 kDa .

差示扫描量热分析表明，大红豆淀粉最易糊化，小红豆淀粉次之，荷包豆淀粉最难糊化。

The results of DSC show that : large red bean starch is the mostly easy to gelatinization , and scarlet runner bean is the most difficult .

本文对蛋白基本性质的研究表明：（1）红豆分离蛋白的等电点在4~4.5之间，荷包豆分离蛋白的等电点为4.5。

This paper studied the characteristics of the three bean proteins , the results show that : ( 1 ) Proteins isolate of red beans have their isoelectric point between 4 and 4.5 .

本文选取小红豆、大红豆和荷包豆三种豆类作为原料，通过水磨法提取分离其淀粉及蛋白质，系统研究了淀粉和和蛋白质的各种理化性质及差异。

Starches and proteins were extracted and separated from small red bean , large red bean and scarlet runner bean by wet milling method . Physicochemical properties of starches and proteins as well as the differences between them have been studied systemically . 1 .