核桃蛋白功能性质及其影响因素效应的研究  

STUDY ON THE FUNCTIONAL PROPERTIES OF WALNUT PROTEIN AND THEIR AFFECTING FACTORS

作　　者：丁晓雯[1] 张红[1] 姚舜[1] 李国军[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《西南农业大学学报（自然科学版）》2005年第6期766-769,780,共5页Journal of Southwest Agricultural University

基　　金：西南农业大学博士(博士后)启动基金资助项目

摘　　要：研究了核桃蛋白的起泡性和泡沫稳定性、粘度、热稳定性、持水力等功能性质和它们在一定的温度、加热时间、pH条件下的变化。结果表明:当pH=5.0时,核桃蛋白的持水力、起泡性和泡沫稳定性最弱;当NaC l浓度为0.6 mol.l-1,温度为40℃时,核桃蛋白的持水力最强;NaC l能提高发泡力,但会使泡沫的稳定性降低;蔗糖对核桃蛋白的起泡性和泡沫稳定性有抑制作用。核桃蛋白的热稳定性较差,pH值、温度、加热时间均对其有影响。在40℃时,核桃蛋白的粘度最高。When pH was 5.0, water binding capacity, foaming ability and foam stability of walnut protein were the lowest. Addition of NaCl improved foaming ability and decreased foam stability. With NaCl at 0.6 mol/L and a temperature of 40℃, its water binding capacity was the lowest. The addition of sugar inhibited foaming ability and foam stability. Heating stability of walnut protein was poor. With a temperature of 40℃, walnut protein had the highest viscosity.

关 键 词：核桃蛋白 功能性质 影响因素 

分 类 号：S664.199[农业科学—果树学] TS224.2[农业科学—园艺学]