亚硫酸钠对花生浓缩蛋白功能性质的影响

Effects of sodium sulfite on functional properties of peanut protein concentrate

研究了亚硫酸钠浓度和处理时间对花生浓缩蛋白各项功能性质(溶解性、乳化活性及乳化稳定性、起泡性及泡沫稳定性、吸水性、持油性和凝胶性质)的影响。结果表明:经过亚硫酸钠的处理,花生浓缩蛋白各项功能性质显著改善;亚硫酸钠改性的最优条件为亚硫酸钠浓度0.75mmol/L,处理时间120min。亚硫酸钠处理能够有效改善花生浓缩蛋白的功能性质,是可行的花生浓缩蛋白改性办法。

The effects of concentration and treatment time of sodium sulfite on functional properties （solubility, emulsifying activity and emulsion stability, foaming capacity and foam stability, water absorption, oil holding capacity and gel properties）of peanut protein concentrate were investigated.The results showed that the functional properties of peanut protein concentrate were significantly improved after the treatment of sodium sulfite, and the optimal condition of sodium sulfite treatment was. the concentration of sodium sulfite 0.75mmol/L, treatment time 120min. The treatment of sodium sulfite for peanut protein concentrate efficaciously improved its functional properties, and was an available way of modification of peanut protein concentrate.