摘要
本文通过氮溶解指数(NSI)及乳化性能的测定对相对分子质量主要分布在5万道尔顿以上的乳化型胶原蛋白的溶解性及乳化性能的影响因素进行了研究。实验结果表明,乳化型胶原蛋白的溶解性随着加热温度由0℃升高到60℃先由50%升高至80%左右,而在60℃之后变化趋于平缓;随着环境pH值由4.0增大至8.0溶解性由76%降低至61%左右。其乳化性随着环境pH值4.0增大至7.0由0.364增大到0.642,但当pH>7.0后增大趋势趋于平缓;随着样品浓度由0.1%增大至0.8%其乳化性从0.428增大至0.912,在样品浓度为0.8%时达到最大值;随着电解质浓度由0mol/L增大至0.1mol/L其乳化性先由0.564增大至0.601,当电解质浓度大于0.1mol/L,随着电解质浓度的增大其乳化性不断下降。
This study researches emulsification properties and nitrogen solubility index （NSI） of emulsiontype collagen which the molecular weight mainly distributes from 50,000 Dalton to more than 100,000 Dalton. Papers get the following results： Its solubility increases from 50% to 80% when the heating temperature initially increases, and the change is leveling off after 60℃; with the environmental pH value increasing the solubility increases from 76% to 61%. When the environmental pH value increases, its emulsification property decreases from 0.642 to 0.364, but when pH〉7.0 the tendency gets to flatten; as the sample concentration increases its emulsification property increases from 0.428 to 0.912, and the emulsification property is the maximum when sample concentration is 0.8%; with the electrolyte concentration increasing its emulsification property initially increases from 0.564 to 0.601, but when the electrolyte concentration is more than 0.1mol/L, its emulsification property is declining as the electrolyte concentration increases.
出处
《肉类研究》
2010年第6期10-14,共5页
Meat Research
关键词
胶原蛋白
猪皮
溶解性
乳化性
collagen
pig skin
solubility
emulsification property
