花生蛋白及其组分乳化性质的研究
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摘要
从脱脂花生粉中利用硫酸铵沉淀法分别提取花生球蛋白及伴花生球蛋白,比较两者与花生粗蛋白的乳化性质差异。实验结果表明,花生蛋白粗乳液的最佳制备条件为蛋白质量分数0.5%、油体积分数为15%、剪切时间为2 min,在此条件下乳化活性指数为218 m~2/g。与花生蛋白及球蛋白组分相比较,碱性条件下伴球蛋白的乳化活性指数更高,界面吸附蛋白浓度更大;伴球蛋白乳液短期内的絮凝和聚结指数更低,乳液稳定性更高。
In this paper, arachin and conarachin were extracted from defatted peanut powder by ammonium sulfate deposition. The emulsifying properties of arachin and conarachin were compared. The experimental results showed that the optimum preparation conditions of peanut protein crude emulsion were protein mass concentration 0.5%, oil volume fraction 15% and shearing time 2 min. Under such conditions, the emulsifying activity index was 218 m~2/g. Compared with peanut protein and arachin, the emulsifying activity index of conarachin was higher under alkaline conditions, and the interfacial adsorptive protein concentration was higher. The flocculation and aggregation index of conarachin emulsion were lower in a short time, and the emulsion stability was higher.
In this paper, arachin and conarachin were extracted from defatted peanut powder by ammonium sulfate deposition. The emulsifying properties of arachin and conarachin were compared. The experimental results showed that the optimum preparation conditions of peanut protein crude emulsion were protein mass concentration 0.5%, oil volume fraction 15% and shearing time 2 min. Under such conditions, the emulsifying activity index was 218 m~2/g. Compared with peanut protein and arachin, the emulsifying activity index of conarachin was higher under alkaline conditions, and the interfacial adsorptive protein concentration was higher. The flocculation and aggregation index of conarachin emulsion were lower in a short time, and the emulsion stability was higher.
引文
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[2]黄友如,华欲飞,裘爱泳.大豆分离蛋白功能性质及其影响因素[J].粮食与油脂,2003,5(5):12﹣15.
[3]管斌,林洪,王广策.食品蛋白质化学[M].北京:化学工业出版社,2005.
[4]杜寅.花生蛋白主要组分的制备及凝胶特性研究[D].北京:中国农业科学院,2012,(6).
[5]曾卫国.花生蛋白溶解性和乳化性的研究[J].农产品加工(学刊),2005,(01):16﹣18.
[6]刘岩,赵冠里,苏新国.花生球蛋白和伴球蛋白的功能特性及构象研究[J].现代食品科技,2013,29(9):2095﹣2101.
[7]Laemmli U K.Cleavage of structural proteins during the assembly of the head of bacteriophage T4[J].Nature,1970,227:680﹣685.
[8]江志炜,沈蓓英,潘秋琴.蛋白质加工技术[M].北京:化学工业出版社,2003.
[9]Han﹣Ning Liang.Pea protein exhibits a novel pickering stabilization for oil﹣in﹣water emulsions at pH 3.0[J].Food Science and Technology,2014,58(2):463﹣469.
[10]Zhang Shao Bing,Qi Yu Lu.Characterizing the structural and surface properties of proteins isolated before and after enzymatic demulsification of the aqueous extract emulsion of peanut seeds[J].Food Hydrocolloids,2015,47:51﹣60.
[11]李果.壳聚糖与牛血清白蛋白作用机制及其乳化性研究[D].杭州:浙江工商大学,2018.
[12]Mu M,Pan X,Yao P,et al.Acidic solution properties of beta﹣casein﹣graft﹣dextran copolymer prepared through Maillard reaction[J].Journal of colloid and interface science,2006,301(1):98﹣106.
[13]Feng Yang,Xue Liu,Xian’e Ren,et al.Swirling cavi﹣tation improves the emulsifying properties of commercial soy protein isolate[J].Guangxi University of Science and Technology,2018,42:471﹣481.
[14]程祥.富硒花生蛋白及其高压细胞破碎改性对理化性质的影响[D].南昌:南昌大学,2014.
[15]Roy J B M,Delahaije Harry Gruppen,Marco L FGiuseppin,et al.Towards predicting the stability of protein﹣stabilized emulsions[J].Advances in colloid and interface science,2015,219(5):1﹣9.