水解度对山药可溶性蛋白酶解物功能特性的影响

Effect of degree of hydrolysis on functional characteristics of yam soluble protein

以新鲜山药为原料,采用碱溶酸沉法提取可溶性蛋白质,以碱性蛋白酶制备不同水解程度的山药可溶性蛋白。测定不同水解度下山药可溶性蛋白的功能特性:持水性、持油性、起泡性、起泡稳定性、乳化性和乳化稳定性。结果表明:当水解时间为300 min时,水解度达到最大值28.12%;持水性随酶解时间的增加先上升后下降;持油性和起泡性随酶解时间的增加而增强;乳化性和乳化稳定性随着酶解时间的增加先上升后趋于稳定,而起泡稳定性随着酶解时间的增加呈下降趋势。这说明水解度的不同对山药可溶性蛋白的功能特性具有一定的影响。该研究结果可为山药可溶性蛋白在食品及保健品行业的应用提供一定的理论基础。

Using fresh yam as raw material,soluble protein was extracted by alkaline solution and acid precipitation.The different degrees of hydrolysis of Yam solution protein(YSP)were obtained by hydrolysis of YSP with alkaline protease.The different degrees of hydrolysis on the functional properties of YSP were determined:water-holding,oil-holding,foaming,foaming stability,emulsifying and emulsifying stability.The results showed that the maximum hydrolysis degree reached 28.12%when the hydrolysis time was 300min.With the increase of the degree of hydrolysis,Water-holding properties of YSP increased first and then decreased,oil-holding and foaming properties increased,the emulsion and emulsion stability increased first and then stabilized,and the foaming stability decreased.Conclusively,the different degree of hydrolysis had a certain effect on the functional properties of YSP.The results of this study can provide a theoretical basis for the application of YSP in food and health products industry.