| 摘要 |
<p>Certain lupin protein compositions demonstrate a very high degree of emulsion stabilizing functionality. This property confers the ability to stabilize emulsions at a higher ratio of oil than is possible with soya protein. Moreover, the emulsifying properties approach or even exceed those obtainable with the more expensive and often problematical animal-derived proteins such as caseinates. A process for producing such high-oil binding lupin protein compositions and emulsions has now been developed.</p> |
