豌豆蛋白质起泡性与乳化性研究初探

Studies on foaming and emulsifying properties of pea protein

研究了豌豆蛋白质的起泡性与乳化性。在起泡性(FAI)单因素试验中发现,在3%蛋白质浓度、1.75 mmol/L NaCl、50℃和pH9.0时FAI较高。在3%蛋白质浓度、0.75mmol/L NaCl、45℃和pH8.0时FAI起泡性较高。运用统计学原理对FAI条件进行优化,发现在3%豌豆蛋白、pH10.0、1.00mmol/L NaCl和40℃时,FAI最好(375%)。乳化性(EAI)单因素研究发现,在3%蛋白质浓度、0.75mmol/L NaCl、45℃和pH8.0条件下EAI较好,正交试验表明,在2%蛋白质浓度、pH8.0、0.75mmol/L NaCl和45℃条件下EAI最好。

The foaming activity index （FAI） and emulsifying index （EAI） of pea protein is studied. In the mono - factor experiments of FAI, under the conditions of 3 % protein concentration, 1.75 mmol/L NaC1, 50℃ and pH9.0, FAI was higher. To optimize FAI by statistical methodology, the FAI is the best as high as 375% under the optimal conditions of 3% pea protein, pill0.0, 1.00mmol/L NaC1 and 40℃. In the mono - factor experiments of EAI, under the conditions of 3 % pea protein, 0. 75mmol/LNaCl, 45℃ and pH8.0, EAI was higher. The optimal condition of EAI was also confirmed at 2% pea protein,pH8.0,0.75mmol/LNa- Cl and45℃ by orthogonal test.