摘要
以冷榨花生粕为原料,采用水提花生蛋白多糖,经脱蛋白、脱色初步纯化后,对其进行功能性质研究。结果表明,随温度升高,花生蛋白多糖的吸油性呈下降趋势;起泡性和起泡稳定性随浓度升高而增强。其乳化性在蛋白多糖浓度为1.5%、溶液p H值为7时较好;随离子强度升高,其乳化性和乳化稳定性呈下降趋势。
Peanut proteoglycan was extracted from cold-pressed peanut meal by water, after purficated with deproteinization and decoloartion, to study the functional properties of peanut proteoglycan. The results showed that oil holding capacity of peanut proteoglycan decrease with the increase of temperature.The foaming capacity and foam stability exhibited upward trend with increasing peanut proteoglycan concentration. Peanut proteoglycan showed good emulsification at a concentration of 1.5% and pH value of 7. The emulsification and emulsion stability of peanut proteoglycan decreased with the increasement of ionic strength.
出处
《食品科技》
CAS
北大核心
2016年第5期202-207,共6页
Food Science and Technology
基金
中央高校基本科研业务费专项(2011JC025)
关键词
花生多糖
结构
功能性质
peanut proteoglycan
structure
functional properties
