The water-solubility, emulsifying ability, surface tension, critical micelle concentration(CMC) of phosphate were determined.

测试了磷酸酯的水溶性、乳化力、 表面张力、 临界胶束浓度等性能。

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The emulsifying ability 84.9%, emulsion stability property 85.7%. The remarkable improvement in emulsifying property of the gluten modification by Transglutaminase was evident.

此时谷朊粉乳化活性为84.9%，乳化稳定性为85.7%，比酶解前谷朊粉乳化性有明显提高。

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Raffinate loses the emulsifying ability and low interfacial tension property, so the acidic components in heavy oil are the major active component for emulsification of basic water.

抽余油失去了原油所具有的与碱水间良好乳化性质和低界面张力性质，说明超稠油中少量的酸性组分是其碱水乳化的主要活性组分。

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