Effects of pH on the Physicochemical Properties of Common Vetch (Vicia sativa L) Albumin Protein and Globulin Protein
This study focused on the physicochemical properties of the common vetch albumin protein (CVAP) and globulin protein (CVGP) from CV seeds under different pH (2.0~13.0) conditions. The molecular weight composition, surface hydrophobicity, Zeta-potential, solubility, emulsifying and foaming properties...
Main Authors: | Yuhui WANG, Jinfeng ZHANG, Haokun LI, Lihao WANG, Quanlan LIU |
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Format: | Article |
Language: | zho |
Published: |
The editorial department of Science and Technology of Food Industry
2023-09-01
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Series: | Shipin gongye ke-ji |
Subjects: | |
Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110019 |
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