花生蛋白溶解性和乳化性的研究

Study on Solubility and Emulsibility of Peanut Protein

采用碱性提取和等电点法分离出花生蛋白并研究了花生蛋白粉的功能特性,探讨了不同蛋白浓度、pH值、温度和离子强度对其溶解性、乳化性和乳化稳定性的影响。当pH值在4.5-5.5范围内为其等电点,此时花生蛋白的溶解性最低;在0-1mol/L浓度范围内,NaCl和CaCl2可以提高花生蛋白的溶解性;当温度超过60℃时,为花生蛋白溶液大幅度变性的临界温度,其溶解度下降;花生蛋白的质量分数达到6%时,对乳化性和乳化稳定性几乎没有什么影响,NaCl浓度为0.4mol/L时乳化性能最好。

Peanut protein was prepared by alkaline extraction and precipitation at isoelectric point, and its protein function properties were studied. The solubility, emulsibility, emulsion stability of peanut protein were investigated under different condition of protein concentration, pH value, heat treatment, ionic strength. In the range of pH 4. 5-5.5, where peanut protein has the isoelectric point, it expresses weak solubility. In the range of 0 - 1 mol/L, concentration of NaCl and CaCl2 increased solubility. At the temperature over 60 ℃ , peanut protein denaturates rapidly, its solubility decreased. There have no influence upon emulsibility and emulsion stability of peanut protein at concentration up to 6 %. Emulsifying function properties are better at concentration of NaCl up to 0.4 mol/L.