摘要
采用超声波辅助提取结合盐酸沉析法提取桑叶蛋白,研究pH值、离子强度、蔗糖质量浓度和温度对桑叶蛋白功能特性的影响。结果表明:远离其等电点时,桑叶蛋白具有良好的持水性、溶解度、乳化性及乳化稳定性、起泡性;桑叶蛋白的持水性、溶解度和起泡性与NaCl浓度(0～1.0mol/L)呈正相关,而过高的离子强度(NaCl浓度高于0.6～0.8mol/L)会使桑叶蛋白的乳化性和乳化稳定性下降;蔗糖的加入会增加桑叶蛋白的持水性,但会降低其溶解度和起泡性,对桑叶蛋白的乳化性和乳化稳定性影响不大;桑叶蛋白的吸油性和起泡性与温度(4～80℃)呈正相关,持水性、溶解度、乳化性及乳化稳定性于60℃时最好。
Mulberry leaf proteins were obtained via ultrasonic-assisted extraction and subsequent acid precipitation.The effects of pH,NaCl concentration,sucrose concentration and temperature on functional properties of mulberry leaf proteins were investigated.Results indicated that better solubility,water-holding capacity,emulsifying capacity and emulsion stability,foaming capacity of mulberry leaf proteins were observed at pH far away from isoelectric point（pI = 5）.The water-holding capacity,solubility and foaming capacity of mulberry leaf proteins had respective positive correlation with NaCl concentration within the range of 0-1.0 mol/L.The highest emulsifying capacity was observed at 0.8 mol/L and the highest emulsion stability at 0.6 mol/L and a higher level of NaCl concentration resulted in a remarkable decline in both of them;as sucrose concentration increased,the water-holding capacity increased but the solubility and foaming capacity decreased and no pronounced changes in the emulsifying capacity and emulsion stability were observed;the oil-absorbing capacity or foaming capacity of mulberry leaf proteins were positively correlated with temperature,while the water-holding capacity,solubility,emulsifying capacity and emulsion stability of mulberry leaf proteins were the best at 60 ℃.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第11期81-86,共6页
Food Science
关键词
桑叶蛋白
持水性
溶解度
乳化性
起泡性
mulberry leaf protein
water-holding capacity
solubility
emulsifying capacity
foaming capacity
