魔芋葡甘露聚糖对酶解青花椒籽仁谷蛋白乳液稳定性的影响

Influences of konjac glucomannan on the stability of emzyme hydrolyzed Zanthoxylum armatum DC. seed kernel glutelin emulslon

为进一步了解多糖对于蛋白乳液稳定性的影响,该文以魔芋葡甘露聚糖为代表,研究对酶解青花椒籽仁谷蛋白乳液稳定性的影响。结果表明,0. 3%的魔芋葡甘露聚糖对青花椒籽仁谷蛋白乳液的稳定性具有较好的效果。添加了魔芋葡甘露聚糖的乳液具有良好的pH稳定性(5～7)、离子强度稳定性(0～400 mmol/L Na Cl,pH 3)以及热稳定性(30～90℃,0 mmol/L Na Cl,pH 3)。该文对多糖作为生物大分子天然稳定剂增强蛋白乳液稳定性的相关研究提供了参考,也为青花椒籽仁谷蛋白应用于食品工业中提供了理论基础。

In order to further understand the effects of polysaccharides on the stability of emulsion stability,this study aimed to investigate the effect of konjac glucomannan(KGM) on the stability of hydrolyzed Zanthoxylum armatum DC.seed kernel glutelin(HZADSKG).The results showed that 0.3% KGM had a stable effect on the stability of HZADSKG emulsion.The emulsion containing KGM had good pH stability(5-7),ionic strength stability(0-400mmol/L NaCl,pH=3),and thermal stability(30-90℃,0mmol/L NaCl,pH=3).This study provided references for using polysaccharides as a natural macromolecular stabilizer to enhance the stability of protein emulsion.It also provided a theoretical basis for applying HZADSKG in food industries in the future.