摘要
以新疆野生核桃为原料,利用碱溶酸沉法对野生核桃蛋白质的分离和纯化,研究野生核桃蛋白质的持水力,吸油性,溶解性,黏度,乳化性及乳化稳定性,起泡性及泡沫稳定性等功能性质以及在一定温度,离子浓度,pH条件下的变化。结果表明:野生核桃蛋白质纯度为68%;pH 5时,野生核桃蛋白质的溶解性,持水性,起泡性和乳化性最弱;温度为50℃时,野生核桃蛋白质吸油性最低,黏度最高;温度为40℃时,野生核桃蛋白质的持水性最高;NaCl溶液浓度在0.6 mol/L时,野生核桃蛋白质的持水性最高可达2.716 g/g。
W＇dd walnut in Xinjiang was used as the test material, after the separation and purification of proteins, the water-holding capacity, oil-absorption capacity, solubility, viscosity, emulsification and emulsion stability, foaming capacity and foam stability of certain functional properties of wild walnut was explored. The effects of temperature, ion concentration, pH conditions change on the above properties were studied. The results showed that during the preparation, walnut protein with the purity of 68%, pH 5, protein solubility, water-holding capacity, foaming capacity and emulsifying capacity of the wild walnut were the weakest, when temperature was 50 ℃, oil-absorption capacity was the lowest, viscosity of protein solution was the highest; The water-holding capacity of walnut protein was maximum at 40 ℃; NaC1 solution concentration of 0.6 mol/L, the water-holding capacity of walnut protein was highest up to 2.716 g/g.
出处
《食品工业》
北大核心
2013年第9期131-135,共5页
The Food Industry
关键词
野生核桃
蛋白质
分离
纯化
理化性质
wild walnut
protein
separation
purification
physicochemical properties
