摘要
从作用温度、酸度、Ca2+浓度等方面,测定了榛子粉的主要成分含量、榛子蛋白质等电点。就浓度、pH值、温度、离子强度等影响因素,测定了榛子粉的乳化性、乳化稳定性、吸油性、起泡能力、泡沫稳定性、蛋白质溶解性。结果表明,榛子粉乳化性和乳化稳定性随其浓度增加而增大;NaCl浓度在0～0.4 mol/L,榛子粉的乳化性和乳化稳定性随离子浓度的增大而增大;榛子粉的吸油性随浓度的增大而增强,随温度的增高而增强;榛子粉的起泡能力及泡沫稳定性均随着浓度的增大而增强,起泡能力随离子强度、pH值的增大而增强,泡沫稳定性随离子强度的增大而减弱,在pH值为5时表现出最强的稳定性;榛子粉蛋白质在水中溶解度为159.20g/mL。
The main components and the isoelectric point of filbert protein were determined under different reaction temperature, acidity and concentration of Ca^2＋ ions. Also, the emulsification, emulsification stability, oil adsorption ability, foam power, foam stability and the solubility of filbert protein were determined under different concentrations, pH values, temperatures and ionic strength. As a conclusion, the emulsification and emulsification stability of the filbert protein increase with the increasing of concentration. When the concentration of NaCl was between 0 and 0.4 mol/L, the emulsification and emulsification stability of the filbert protein increased with the increase of ionic strength. The ion adsorption ability increased with the increasing of concentration and temperature. The foam power and foam stability increasd with the increase of concentration. The foam power increases with the increase of ionic strength and pH value, while the foam stability decreased with the increase of ionic strength with the maximal foam stability existing at pH = 5. The solubility of the filbert protein in water was 15.92 g/100 mL.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第11期72-75,共4页
Food and Fermentation Industries
关键词
榛子粉
功能特性
影响因素
filbert powder, functional characters, influence facters
