摘要
以美藤果饼为原料,采用碱提酸沉法制备美藤果蛋白,研究pH、温度、NaCl浓度和蔗糖浓度对美藤果蛋白功能性质的影响。结果表明:当pH为5时,美藤果蛋白的溶解度、乳化性能和起泡性均最小;随着温度的升高,美藤果蛋白的溶解度、持水性、持油性呈先增大后减小的趋势;加入适量NaCl可增大美藤果蛋白的溶解度、乳化性能和起泡性能;加入蔗糖使美藤果蛋白的起泡性降低,而加入适量的蔗糖可增大美藤果蛋白的乳化性能。pH、温度、NaCl浓度和蔗糖浓度对美藤果蛋白的功能性质有一定影响,可通过改变上述条件以获得良好加工性质的美藤果蛋白产品。
Sacha Inchi protein was extracted from Sacha Inchi cake by alkali extraction and acid precipita- tion, and the influences of pH, temperature, NaC1 concentration and sucrose concentration on functional properties of Sacha Inchi protein were studied. The results showed that the solubility, emulsifying ability and foamability of Sacha Inchi protein were minimum at pH 5. The solubility, water holding capacity and oil holding capacity of Sacha Inchi protein increased firstly then decreased with temperature rising. When proper NaC1 was added, the solubility, emulsifying ability and foamability of Sacha Inchi protein increased. When proper sucrose was added, the foamability of Sacha Inchi protein decreased, while the emulsifying ability of Sacha Inchi protein increased. Functional property of Sacha Inchi protein were affected by pH, temperature, NaC1 concentration and sucrose concentration, and Sacha Inchi protein products with fine functional properties could be obtained by changing these conditions.
作者
张雪春
田景
王振兴
范方宇
刘云
阚欢
ZHANG Xuechun, TIAN Jing, WANG Zhenxing, FAN Fangyu, LIU Yun, KAN Huan(College of Light Industry and Food Science, Southwest Forestry University, Kunming 650224, Chin)
出处
《中国油脂》
CAS
CSCD
北大核心
2018年第3期35-38,共4页
China Oils and Fats
基金
南昌大学食品科学与技术国家重点实验室开放基金(SKLF-KF-201403)
高等教育发展专项(514006110)
关键词
美藤果
蛋白质
功能性质
PH
温度
Sacha Inchi
protein
functional property
pH
temperature
