摘要
以氮溶解指数、乳化活性和乳化稳定性为考察指标,研究了温度、pH值、离子强度、蛋白质质量浓度、蔗糖添加量等对紫苏饼粕浓缩蛋白溶解特性和乳化特性的影响。紫苏饼粕浓缩蛋白的NSI在50~60℃范围内最大。紫苏饼粕浓缩蛋白的等电点在pH4.4,其溶解度与pH值的关系呈典型的V型。低浓度(<0.05 mol/L)的NaCl对蛋白质的溶解性和乳化性均表现为正面作用,而高浓度(0.1~0.25 mol/L)NaCl对其影响则截然相反。添加蔗糖(0%~2.5%)明显改善了紫苏饼粕浓缩蛋白的乳化活性与乳化稳定性。
The effects of temperature, pH, ionic strength, protein concentration and sugar on the solubility and e- mulsifying properties of perilla seed meal protein concentrate were investigated with indexes of nitrogen solubility, e- mulsifying activity and emulsifying stability. Results: The denantural temperature of perilla seed meal protein concentrate is 50 - 60 ℃ ; its isoelectric point is pH 4.4, and the relationship between its solubility and pH forms a typical V curve. Low concentration of NaCl ( 〈 0.05 mol/L) enhances the solubility and emulsifying properties of perilla seed meal protein concentrate; however, NaCl with high concentration (0.1 -0.25 mol/L) deteriorates these properties,and addition of sugar (0% -2.5% ) facilitates significantly the emulsifying activity and stability.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2011年第2期55-58,共4页
Journal of the Chinese Cereals and Oils Association
基金
云南省省院省校合作项目(2007AD014)
关键词
紫苏
浓缩蛋白
氮溶解指数
乳化活性
乳化稳定性
perilla, protein concentrate, nitrogen solubility index, emulsifying activity, emulsifying stability