Chang Dong Xie

Nuclear and Radiation Safety Center

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Yan Yuan

Zhejiang Gongshang University

Cheng Wang

Hubei Engineering University

Ji Chuan Huo

Southwest University of Science and Technology

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Southwest University of Science and Technology

Zhejiang Gongshang University

Hubei Engineering University

Xinjiang Academy of Agricultural Sciences

Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou)

Shandong Academy of Agricultural Sciences

Institute of Quality Standards and Testing Technology for Agro Products

Gansu Agricultural University

Southern Marine Science and Engineering Guangdong Laboratory (Zhuhai)

Ministry of Agriculture and Rural Affairs

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Preparation of Foaming Agent by Modification Protein from Pea Meal

Advanced materials research (2011)

Ji Chuan Huo Yan Yuan Cheng Wang Chang Dong Xie

Pea meal was used as raw material to prepare protein foam agent. The parameters containing concentration of Ca(OH)2, reaction temperature and time were investigated and optimized by the response surface methodology in the modification process of foam agent. The optimum condition was obtained that the concentration of Ca(OH)2 0.78%, reaction temperature 92°C and 4 hours for extraction time. Under the optimal condition, the maximum forecasting foam stability was 16.2h and the verified value was 16.16h which relative error was 0.25% through confirmative test.

Surface Modification

Foaming agent

Pea protein

10.4028/www.scientific.net/amr.396-398.811

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