起泡性

结果表明DH为8%的大米蛋白酶解物具有良好的溶解性、乳化和起泡特性，随着DH的继续增大，蛋白的过度水解导致乳化和起泡性均有不同程度的降低。

The results show that 8 % of the DH for the rice protein has good solubility , emulsifying and foaming properties . With the DH increase , rice protein hydrolysis emulsification and excessive foaming characteristics were decreased in different degrees .

复合酶法改善大豆分离蛋白起泡性的工艺优化

Optimum Technology of Improving Foaming Properties of Soybean Protein Isolate by Multiple Enzyme

研究了浓度、温度和pH对燕麦β-葡聚糖提取物的乳化性和起泡性及其稳定性的影响。

The concentration of β - glucan , temperature and pH had some effects on foam and emulsion stability .

研究了pH值和温度对大米蛋白溶解性、乳化特性、起泡性及起泡稳定性的影响，对三种不同方法所得的大米蛋白产品的部分功能性质进行比较，为大米蛋白的开发应用提供依据。

The influences of pH and temperature on rice protein functional property such as solubility 、 emulsification 、 foaming activity were studied .

选择5组起泡性较好的三组分配方，研究各配方在不同温度、pH值和流量下起泡性变化。

Five formulas of three components with the best foaming ability are chosen , study on the foaming abilities of these groups at different temperatures , pH values , and flow .

而8S蛋白组分的总巯基含量以及起泡性高于5S蛋白组分。

The8S fraction showed greater sulfhydryl content and foaming capacity than5S fraction .

本文研究了山黧豆蛋白质提取的最佳条件，并测定了pH值对蛋白质功能性质包括：溶解性，乳化性，起泡性的影响。

The optimum conditions to extract protein from Lathyrus Sativus were studied in this paper . The influence of pH value on its functional characters including solubility , emulsifying properties , forming was also investigated .

结果表明，在等电点范围之外，牦牛酪蛋白具有较理想的溶解性、乳化性、起泡性，其功能特性受pH值、温度影响较显著。

The results showed that outside its isoelectric point , the yak casein had good functional properties , such as solubility , emulsifying and foaming activity , which were greatly affected by pH and temperature .

SPI在低浓度下热处理形成的聚集体分子较小，有利于起泡性的改善。

When treated at low protein concentration , the small size aggregates was formed , resulting in the improvement of foaming capacity .

高浓度热处理形成的聚集体含量升高，分子较大，SPI乳化活性以及泡沫稳定性得到改善，但起泡性下降。

While at high concentration , the content and size of aggregates was increased , the emulsifying property and foaming stability were improved while the foaming capacity decreased .

在此条件下，PEF处理过的液蛋的黏度、色泽、起泡性、泡沫稳定性、乳化能力和乳化稳定性均没有发生明显变化。

No significant changes in viscosity , color , foaming capacity , foaming stability , emulsifying capacity and emulsify - ing stability are observed after PEF treatment .

采用微生物转谷氨酰胺酶（TG）对牛乳中的酪蛋白进行了酶法改性，并对改性后牛乳中酪蛋白功能性质如溶解性、起泡性、泡沫稳定性和持水性进行了研究。

Casein in milk was modified by transglutaminase ( TG ) from microorganism . Modified casein was analyzed for their functional properties , such as solubility , foaming capacity , foam stability , and water capacity ability .

受pH、盐离子浓度、温度等环境因素影响较大，一定浓度的盐离子可改善蛋白的功能性质，尤其对低温粕提取蛋白的起泡性改善明显。

The environmental factors , such as pH , salt concentration , temperature etc. could affect functional properties . With appropriate increasing of salt concentration and temperature , functional characteristics were improved . Effect of salt concentration on protein from low-temperature treatment meal was especially significant .

研究结果表明：SPC的NSI（氮溶指数）随pH值升高而增大，在pH12.0时的NSI远高于pH7.0的；乳化性和起泡性随着NSI增大而有一定程度的改善；

The results showed that with the increasing of the pH , the NSI of SPC increases quickly , the NSI at pH 12.0 is much higher than that of at pH 7.0 . Emulsibility and foaming ability are improved with the increasing of the NSI .

亚麻籽分离蛋白的等电点在pH4.5-5.5范围内，在该范围内，其溶解性、粘度、起泡性均较弱；

The isoelectric point of LPI was in the range of pH4.5-5.5 . Within the pH range , the solubility , viscosity and foaming capacity of LPI were lower .

当压力大于400MPa（乳化性）、500MPa（起泡性、表面疏水性），或者处理时间大于10min时，反而导致功能性质的下降。

When the pressure intensity was more than 400 MPa ( emulsifying capacity ), 500 MPa ( foaming capacity and surface hydrophobicity ) or the treatment time was longer than 10 min , the functional properties of CPI decreased .

分散染料喷射染色起泡性测试

Test & Measurment Foamability of disperse dyes in jet dyeing machine

啤酒泡沫具有起泡性、稳定性、挂杯性。

It has the properties of foamability , stability and cup-hanging .

蛋白酶改性处理对小麦面筋蛋白溶解度和起泡性的影响

The Influences Protease Modification on Wheat Gluten Protein Solubility and Foaming Capacity

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

酶解血浆蛋白起泡性的研究

Study on the foaming property of the plasma proteins zymolyte

多糖类稳泡剂对大豆分离蛋白起泡性的影响

Effect of foam stabilizing agent on the foaming properties of soy protein isolate

亚麻籽胶的成膜性和起泡性

Film and Foam Properties of Flaxseed Gum

它用于起泡性饮料。

It is used in effervescent drinks .

蛋白酶酶解液水解度对起泡性和乳化性的影响研究

Study on the influence between degree of hydrolysis of protease hydrolyzate and emulsifying property & foamability

大豆分离蛋白不同酶解方式水解度与乳化性和起泡性关系

Studies on the Relationship of Hydrolysis of SPI by Enzyme to Emulsifying Capacity and Foaming Capacity

为了更好的利用豌豆蛋白质和提高产品副加值，研究了豌豆蛋白质的起泡性与乳化性。

Effects of dynamic high-pressure on the foaming and film-forming properties of egg white proteins solution ;

花椒籽种仁分离蛋白的起泡性和泡沫稳定性随着蛋白质浓度的增大而增大。

With the increase of the protein concentration , the protein foaming ability and foaming stability increased .

其起泡性略优于大豆分离蛋白，而泡沫稳定性不如大豆分离蛋白。

Compared with soy isolate protein , tomato seed protein had better foaming capacity but worse foam stability .

探讨了黄原胶等稳泡剂对大豆分离蛋白起泡性的影响。

The effect of xanthan etc foam stabilizing agent on the foaming properties of soy protein isolate were studied .