摘要
研究了可溶性丝素蛋白的功能性质。结果表明,丝素蛋白具有表面活性,能降低溶液的表面张力;经高速剪切作用后,丝素蛋白的表面疏水性显著增强;随着丝素蛋白质量浓度的增加,丝素蛋白溶液的乳化性、起泡性均增强,当丝素蛋白质量浓度大于5g/L时乳化能力增幅不明显,当丝素蛋白质量浓度为15g/L时,它的起泡能力最高,质量浓度继续增加至20g/L时其起泡能力下降,当丝素蛋白质量浓度高于15g/L时,泡沫稳定性的增幅变缓;丝素蛋白在pH3～10范围内具有较好的乳化性、起泡性,在pH4时最强。
Functional properties of soluble silk fibroin（extracted from silk waste） were investigated. The results showed that silk fibroin shows surface activity and can be used to decrease the surface tension of solution. Surface hydrophobicity of silk fibroin increases significantly after high-speed shearing. Emulsification properties and foaming properties can be improved with the increasing of mass concentration of silk fibroin. When the mass concentration of silk fibroin was higher than 5 g/L, its emulsification ability increased lentamente. The foaming capacity of silk fibroin is highest at the mass concentration of 15 g/L and declines at 20 g/L. Foam stability increases tardily as the mass concentration of silk fibroin exceeded 15 g/L. Emulsification properties and foaming properties of silk fibroin both are good at the pH range from 3 to 10, and strongest at pH 4.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第11期71-75,共5页
Food Science
关键词
丝素蛋白
功能性质
silk fibroin
functional properties
