超声对豌豆分离蛋白结构及乳化性能的调控效应

李朝蕊,韩馨蕊,范鑫,黄峻榕,曹云刚,熊幼翎

Regulation Effects of Ultrasound on the Structure and Emulsification Properties of Pea Protein Isolate

LI ZhaoRui,HAN XinRui,FAN Xin,HUANG JunRong,CAO YunGang,XIONG YouLing

图9 不同超声时间处理的PPI乳液的激光共聚焦显微图片 尼罗红和尼罗蓝分别用来染油滴（红色）和水相蛋白质（蓝色）,上图为单独油滴分布,下图为油滴在水相中的分布情况

Fig. 9 Laser confocal micrograph of emulsions stabilized with PPI treated with different ultrasonic time Nile red and Nile blue are used to stain oil droplets (red) and water phase proteins (blue), respectively; The figures above show the distributions of individual oil droplets and the figures below show the distributions of oil droplets in the aqueous phase