Functional properties of rice protein included water retentivity, emulsification and stability, foamability and stability, protein gelation and oil-absorbility.
结果发现,两种酶水解
米蛋白乳化性、起泡性及起泡稳定性
间差异较大;
Functional properties of rice protein included water retentivity, emulsification and stability, foamability and stability, protein gelation and oil-absorbility.
结果发现,两种酶水解米蛋白乳化性、起泡性及起泡稳定性间差异较大;
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