摘要
研究固态发酵制备菜籽多肽的功能特性,同时与菜籽蛋白功能特性进行比较。结果表明,发酵菜籽肽具有良好溶解性,在pH2.0～12.0范围内,保持较高的氮溶解指数(NSI>85%),而菜籽蛋白在pH8.0以下会凝聚沉淀;在20～80℃温度范围内,菜籽蛋白的吸水力和吸油力变化不大,而发酵菜籽肽的吸水力和吸油力则随着温度的升高而降低;在2～5g/100mL质量浓度范围内,菜籽肽的乳化性优于菜籽蛋白;发酵菜籽肽也具有良好的起泡性和泡沫稳定性,但是不具有凝胶性;另外,在0～500μg/mL质量浓度范围内,菜籽肽对DPPH自由基的清除能力与其质量浓度成线性相关(R2=0.9912),IC50为328μg/mL。
The functional properties of rapeseed peptides（RSP） derived from solid-state fermentation were studied and compared with those of rapeseed protein（RP） in this work.The results showed that in comparison with RP,RSP had a better solubility and could keep a high NSI over 85% at a wide range of pH 2.0 to 12.0,while RP had a worse solubility when the value of pH was lower than 8.0.Neither the water-binding nor oil-binding capacities of RP had an obvious change at a varying temperature between 20℃ and 80 ℃,while those of RPS decreased as temperature increased.RSP also showed better emulsifying capacity in a large concentration range（2 to 5 g/100mL） when compared with RP.At the same time,RSP had better foaming capactiy and foam stability but had worse gel properties.Besides,RSP had the ability to scavenge DPPH free radicals,which was positively linearly correlated with concentration over a range from 0 to 500μg/mL（R^2 = 0.9912）,and the IC50 was 328μg/mL.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第21期45-49,共5页
Food Science
基金
国家“863”计划项目(2007AA10Z331)
农业科技成果转化资金项目(2009C10045)
关键词
固态发酵
菜籽肽
功能性质
solid-state fermentation
rapeseed peptides
functional properties
