Functional properties of rice protein included water retentivity, emulsification and stability, foamability and stability, protein gelation and oil-absorbility.
结果发现,两
酶水解提取的米蛋白的乳化
、起泡及起泡稳定
的差异较大;
;
;
度;，多孔;Functional properties of rice protein included water retentivity, emulsification and stability, foamability and stability, protein gelation and oil-absorbility.
结果发现,两酶水解提取的米蛋白的乳化、起泡及起泡稳定的差异较大;
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