The oil absorption, water absorption, water capacity, emulsifying capacity, emulsion stability, foam stability of PPI were all improved to different extent after the optimized phosphorylation.
改性后，花生分离蛋白的吸油性、吸水性、持水性、乳化性、乳化稳定性、泡沫稳定性都有不同程度的提高。
参考来源 - 花生分离蛋白磷酸化改性研究·2,447,543篇论文数据，部分数据来源于NoteExpress
The emulsifying capacity of SAPP was reduced, while its emulsifying stability increased slightly.
降低了SAPP的乳化能力，然而其乳化稳定性稍有增加；
But the foam stability and emulsifying capacity were inferior to soy proteins isolate. And by electrophoresis, the composition of whey soy proteins was analyzed.
结果表明，大豆乳清蛋白具有较好的溶解性及起泡性，但泡沫稳定性及乳化性不如大豆分离蛋白。
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