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.

  • 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。

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