摘要
以湿法脱胚的玉米胚芽为原料，采用碱溶酸沉法制备了玉米胚芽分离蛋白。探讨了不同实验条件如温度、pH、盐浓度等对玉米胚芽分离蛋白的溶解性和乳化性的影响，并解释了乳化性和溶解性在实验条件下的变化规律。研究结果表明，玉米胚芽分离蛋白在碱性条件下溶解度较好，55℃时溶解度最大；在pH7．0—8．5范围内乳化活性明显增加，提高温度可以增加蛋白质的乳化活性。
Corn germ protein isolates （CGPI） were prepared by alkali extraction and acid precipitation, with corn germ of wet -milling as the material. The solubility and emulsifying properties of CGPI on different conditions were studied, such as temperature, pH, ionic strength, the regular changes of these properties of the protein isolate under above conditions were explained. The results showed that the solubility of corn germ protein isolate was higher in alkaline condition, and its solubitity was biggest at 55 ℃. The emulsifying properties was higher at pH 7.0 - 8.5, and its emulsifying properties could be increased by improving the temperature.
出处
《中国油脂》
CAS
CSCD
北大核心
2006年第8期36-39,共4页
China Oils and Fats
关键词
玉米胚芽分离蛋白
溶解性
乳化性
corn germ protein isolate
solubility
emulsifying properties
