But those three isolated protein shows little difference in holding oil capacity with the prolonging of heating time and temperature,all are about 200%。
改变pH值、时间、温度对持油性进行测定,结果表明,三种分离蛋白持油率差别不大,持油率均在200%左右。
参考来源 - 杏仁分离蛋白的提取与物性研究·2,447,543篇论文数据，部分数据来源于NoteExpress
研究了燕麦胶的持水性、持油性和在肉糜中的适宜添加量；
This paper discussed water and oil holding capacity of oatgum, studied its suitable additive amount on pork batters.
本文对大豆7S球蛋白的乙酰化、磷酸化及蛋白酶改性进行了研究，以蛋白质的持水性、乳化能力和吸油性为指标，评价改性效果。
The results indicated that both the modifications of chemistry and enzyme methods could take some meliorations to the function of Soybean 7S globulin.
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