甜菜果胶及其酶促交联对脱酰胺面筋蛋白乳液稳定性的影响
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- 英文论文题名：Effect of sugar beet pectin and its enzymatically cross-linking on stability of deamidated wheat gluten-stabilized emulsion
- 论文作者：王永泉 ; 刘宣伯 ; 程永强
- 英文论文作者：Wang Yongquan ; Liu Xuanbo ; Cheng Yongqiang ; College of Food Science and Nutritional Engineering ; China Agricultural University
- 年：2016
- 作者机构：中国农业大学食品科学与营养工程学院;
- 论文关键词：脱酰胺面筋蛋白 ; 甜菜果胶 ; 辣根过氧化物酶 ; 乳液 ; 稳定性
- 英文论文关键词：deamidated wheat gluten ; sugar beet pectin ; horseradish peroxidase ; emulsion ; stability
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS201.2
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：107k
- 原文格式：O
- 会议级别：全国
摘要
为了提高脱酰胺面筋蛋白乳液的稳定性,本研究通过乳液zeta电位、表观形态和紫外-可见光法确定了甜菜果胶的添加量和辣根过氧化物酶酶促交联反应条件,通过激光粒度仪分析了乳液在不同pH值、KCl浓度、CaCl_2浓度和冻融条件下的粒径变化。结果表明,0.15%(w/w)甜菜果胶能有效抑制脱酰胺面筋蛋白乳液在蛋白等电点处的分层现象。辣根过氧化物酶可促进甜菜果胶在水相中的交联反应,条件确定为:辣根过氧化物酶添加量为2.2U/mg甜菜果胶,H_2O_2添加量为0.002%(w/w),反应时间为3 h。乳液粒径结果显示,甜菜果胶及其酶促交联反应提高了脱酰胺面筋蛋白乳液在不同pH值、KCl浓度、CaCl_2浓度和冻融条件下的稳定性。因此,甜菜果胶及其酶促交联可用来提高脱酰胺面筋蛋白乳液的稳定性。
To improve the stability of deamidated wheat gluten-stabilized emulsion,zeta potential,visual feature of emulsion and UV-visible absorbance were investigated to determine the suitable amount of sugar beet pectin added and the condition of enzymatically cross-linking by horseradish peroxidase.In addition,a laser diffraction particle size analyzer was used to measure the change in mean particle size of emulsion under conditions of different pH,KC1 and CaCl_2 concentrations and freezethaw process.The results show that 0.15%(w/w) sugar beet pectin can effectively inhibit the separation of emulsion around the isoelectric point of protein.Horseradish peroxidase can promote the cross-linking of sugar beet pectin and condition was as follows;2.2U horseradish peroxidase per mg sugar beet pectin,0.002%(w/w) H_2O_2,reaction for 3h.The result of mean particle size revealed that sugar beet pectin and its enzymatically cross-linking improved the stability of deamidated wheat gluten-stabilized emulsion under conditions of different pH,KC1 and CaCl_2 concentrations and freeze-thaw process.Therefore,sugar beet pectin and its enzymatically cross-linking can be used to improve stability of deamidated wheat gluten-stabilized emulsion.
To improve the stability of deamidated wheat gluten-stabilized emulsion,zeta potential,visual feature of emulsion and UV-visible absorbance were investigated to determine the suitable amount of sugar beet pectin added and the condition of enzymatically cross-linking by horseradish peroxidase.In addition,a laser diffraction particle size analyzer was used to measure the change in mean particle size of emulsion under conditions of different pH,KC1 and CaCl_2 concentrations and freezethaw process.The results show that 0.15%(w/w) sugar beet pectin can effectively inhibit the separation of emulsion around the isoelectric point of protein.Horseradish peroxidase can promote the cross-linking of sugar beet pectin and condition was as follows;2.2U horseradish peroxidase per mg sugar beet pectin,0.002%(w/w) H_2O_2,reaction for 3h.The result of mean particle size revealed that sugar beet pectin and its enzymatically cross-linking improved the stability of deamidated wheat gluten-stabilized emulsion under conditions of different pH,KC1 and CaCl_2 concentrations and freeze-thaw process.Therefore,sugar beet pectin and its enzymatically cross-linking can be used to improve stability of deamidated wheat gluten-stabilized emulsion.
引文