Food and Fermentation Industries >

2012 , Vol. 38 >Issue 08: 63 - 67

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.08.034

Food and Fermentation Industries

Study on Functional Properties and Stability of Cotton-seed Peptides

  • Gao Hai-yan ,
  • Huang Dan-ni ,
  • Gao Ying-ying ,
  • Wu Ren-qi ,
  • Sun Tao
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Online published: 2012-08-25

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Abstract

Cottonseed peptides were produced by Alcalase and Flavourzyme using a meal of cottonseed as material.The functional properties were investigated,such as solubility,viscosity,foam property and foam stability,emulsify property and emulsify stability.The results showed that the cottonseed peptide had better function,including high dissolution,low viscosity,better activity on emulsifying and forming,and good stability during storage.

Key words： cottonseed; peptide; functional properties

Cite this article

Gao Hai-yan , Huang Dan-ni , Gao Ying-ying , Wu Ren-qi , Sun Tao . Study on Functional Properties and Stability of Cotton-seed Peptides[J]. Food and Fermentation Industries, 2012 , 38(08) : 63 -67 . DOI: 10.13995/j.cnki.11-1802/ts.2012.08.034

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