金华火腿粗肽液的乳化特性

Emulsifying properties of crude peptides from Jinhua ham

采用酸溶醇沉法提取金华火腿粗肽,以Tween 80为参照,通过测定其乳化能力(emulsifying capacity,EC)、乳化活性指数(emulsifying activity index,EAI)、乳化稳定性指数(emulsifying stability index,ESI)、黏度指标、乳状液粒径分布随浓度的变化情况,探究了金华火腿粗肽液的乳化特性。研究结果表明,EAI与粗肽液的浓度呈极显著负相关(P<0.01),ESI、EC、黏度均与粗肽液的浓度呈极显著正相关(P<0.01)。当粗肽液浓度为4.5 mg/mL时,其EC平均为(73.31±0.96)%,EAI平均为(24.28±0.94)m^2/g,黏度达到Tween 80(4.5%)的80.01%;当粗肽液浓度达到3.0 mg/mL以上时,ESI可达到Tween 80(相同浓度下)的90.00%以上;当粗肽液浓度低于4.5 mg/mL时,浓度变化对ESI有显著影响(P<0.05);乳状液平均粒径随粗肽浓度的增加而减小。金华火腿粗肽液具有良好的乳化性能。

Crude peptides were extracted from Jinhua ham using acid dissolving and alcohol precipiting method.Emulsifying capacity （EC）, emulsifying activity index （EAI）, emulsifying stability index （ESI）, viscosity index and particle size distribution of crude peptides varied with the concentration were measured. Tween 80 was used as a refer- ence, emulsifying properties of extracted peptides were evaluated. The results revealed that the EAI was significantly negatively correlated with concentration, while ESI, EC and viscosity were significantly positively correlated with con- centration（P 〈 0.01）. At 4.5 mg/mL concentration, the average of EC and EAI were （73.31±0. 96）% and （24.28 ±0.94） m2/g respectively, viscosity reached 80.01% of Tween 80 （4.5%） ; when concentration was grea- ter than 3.0 mg/mL, ESI reached more than 90.00% of Tween 80; when concentration was less than 4.5 mg/mL, concentration changes had significant effect on ESI（P 〈 0.05） ; the average particle size decreased with the increase of emulsion concentration. In conclusions, the crude peptides extracted from Jinhua ham show good emulsifying ability.