中国食品添加剂
试验研究 China Food AdditivesH ＞ solid-
to-liquid ratio ＞ extraction temperature ＞ extraction time. The optimal extraction conditions were determined as
follows：extraction temperature 40℃，extraction time 60min，solid-to-liquid ratio 1∶30（g/mL）and pH .
Under these conditions，the yield of protein extracted from red bean were up to %. The temperature and pH had
收稿日期：2021-07-11
基金项目： 贵州省科技计划项目（黔科合基础-ZK［2021］一般177）；国家级大学生创新创业训练计划项目（202010976017）；贵阳
市财政支持贵阳学院学科建设与研究生教育项目（2021-xk15）。
作者简介：林栋（1987-），男，博士，副教授，研究方向为食品营养与健康。E-mail：******@。
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2022年第1期中国食品添加剂
China Food Additives 试验研究
significant effects on the functional properties of red bean protein. The solubility，water-holding capacity and oil-
absorbing capacity was the best at the temperature of 40，60 and 30 degrees，and it was reached to %，
and ，respectively. When pH is higher than the isoelectric point，the solubility，foamability，foam stability，
emulsifying and emulsifying stability were significantly increased. These functional properties were the bes
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