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1 不同超声处理时间对PPI自由氨基和总巯基含量的影响 Con：未超声处理。不同小写字母和不同大写字母分别代表同一指标在不同处理间差异显著（P<0.05）。下同

Fig. 1 Effect of different ultrasonic treatment time on free amino group and total sulfhydryl group contents of PPI Con: Unultrasonic treatment. Different letters a-e or A-D indicate the same indexes are significantly different among different treatments (P<0.05), respectively. The same as below