Effects of pH on the Physicochemical Properties of Common Vetch (Vicia sativa L) Albumin Protein and Globulin Protein

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...

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Bibliographic Details
Main Authors: Yuhui WANG, Jinfeng ZHANG, Haokun LI, Lihao WANG, Quanlan LIU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-09-01
Series:Shipin gongye ke-ji
Subjects:
common vetch albumin protein
common vetch globulin protein
ph
structure
physicochemical property
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110019

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