杏鲍菇蛋白质功能特性研究

Research on the functional properties of Pleurotus eryngii protein

为了解杏鲍菇蛋白质的功能特性,试验选择离子强度、温度、pH和蔗糖浓度等因素,研究其对杏鲍菇蛋白质持水性、持油性、起泡性、起泡稳定性、乳化性及乳化稳定性等的影响。结果表明,离子强度对杏鲍菇蛋白的持水性、持油性、起泡性及乳化性都会随着离子强度的增加而降低,而对起泡稳定性的影响是先增加后减少再增加,对乳化稳定性的影响是先增大后减少,浓度为1 g/L时稳定性最好;温度和蔗糖浓度对持水性、持油性、起泡性及乳化性的影响是先增大后减少,而温度对起泡稳定性的影响是先增大后减少,蔗糖浓度对起泡稳定性及乳化稳定性的影响是先减少后增大,糖浓度分别为2 g/L和1.5 g/L时稳定性最差;pH值对蛋白质的持水性、持油性、起泡性及乳化性的影响都是在等电点附近最低,在等电点附近的两侧都会呈现上升的趋势,而其对起泡性稳定性和乳化性稳定性的影响则相反。说明离子强度、温度、蔗糖浓度和pH对蛋白质的功能性质具有一定的影响,因此,在加工过程中,需要根据加工产品要求控制条件。

To understand the functional properties of Pleurotus eryngii protein, in this experiment, researched the effect of different factors including ionic concentration, temperature, pH levels and sugar concentrationon on functional properties, including holding water and oily, foam properties and foam stability and emulsify properties and emulsify stability. The results showed that holding water property, holding oil property, foaming property and emulsifying property values reduced with ionic strength increasing; The foaming stability increased firstly, then reduced, at last increased, and the emulsion stability was increased firstly and then reduced. When the concentration was 1 g/L, the foaming stability and emulsion stability was the best. The effect of temperature and sugar concentration on the holding water property, holding oil property, foaming property and emulsifying property increased firstly and then reduced. The effect of the temperature on foam stability increased firstly and then reduced, and the effect of sugar concentration on foam stability and emulsion stability reduced firstly and then increased. When the sugar concentration was 2 g/L and 1.5 g/L, the stability was the worst. The minimal effect of pH on the holding water property, holding oil property, foaming and emulsifying properties were at the isoelectric point（isoelectric point 3.5）. Away from the isoelectric point, the property values increased, and its impact on foam stability and emulsion stability were opposed. The ionic strength, temperature, sucrose concentration and pH had some influences on the functional properties of Pleurotus eryngii protein, so the processing method needs to be selected as the product properties.