超高压对花生分离蛋白乳化性的影响  

Effect of ultra high pressure on the emulsifying ability of peanut protein isolate

作　　者：纵伟[1] 陈怡平[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《中国油脂》2008年第3期26-28,共3页China Oils and Fats

摘　　要：研究了超高压对花生分离蛋白(PPI)乳化性的影响。对不同压力、加压时间、PPI质量浓度、pH对PPI的乳化性和乳化稳定性的影响进行了分析和探讨。结果表明,在400 MPa处理15 m in时,PPI乳化性和乳化稳定性较高。PPI质量浓度和pH对PPI的乳化性有影响,但对乳化稳定性影响不大。超高压处理能够有效改善PPI的乳化性。The effect of ultra high pressure （UHP）on emulsifying ability of peanut protein isolate （PPI） was studied. The emulsifying ability and emulsion stability of PPI were investigated under different conditions of pressure, time, protein concentration and pH. The results showed that PPI had higher emulsifying ability and emulsion stability at 400 MPa for treating 15 rain. The mass concentration of PPI and pH had influence on emulsifying ability , but had no influence on the emulsion stability. UHP can improve the emulsifying ability of PP1.

关 键 词：超高压 花生分离蛋白 乳化性 

分 类 号：TS201.2[轻工技术与工程—食品科学]