大豆多肽乳化性及乳化稳定性

包括不同离子强度、均质强度、均质时间、蛋白浓度对大豆多肽乳化性及乳化稳定性影响的数据结果。乳化性和稳定性用分光光度计（紫外/可见分光光度计，UV-9600，北京北分瑞利分析仪器（集团）有限责任公司）表征。数据量266MB。

This dataset contains experimental data results regarding the effects of varying ionic strength, homogenization intensity, homogenization duration and protein concentration on the emulsifying properties and emulsion stability of soybean peptides. Emulsifying properties and emulsion stability were characterized using a spectrophotometer (ultraviolet-visible spectrophotometer, model UV-9600, manufactured by Beijing Beifen-Ruili Analytical Instrument (Group) Co., Ltd.). The total size of this dataset is 266 MB.

搜集汇总

背景与挑战

背景概述

该数据集包含大豆多肽乳化性及乳化稳定性的实验数据，研究了离子强度、均质条件、蛋白浓度等因素的影响，数据通过分光光度计表征，总量为266MB。