花生水解蛋白的功能性质研究  

FUNCTIONAL PROPERTIES OF PEANUT PROTEIN HYDROLYSATES

作　　者：王章存[1] 康艳玲[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品研究与开发》2008年第7期58-61,共4页Food Research and Development

摘　　要：对花生水解蛋白的溶解性和乳化性质进行了研究。结果表明,花生水解蛋白在碱性条件下溶解度较好;提高温度可增加花生水解蛋白乳化活性,在远离等电点时花生水解蛋白具有较好的乳化活性,而乳化稳定性随pH变化未呈现规律性变化。增加花生水解蛋白浓度或添加可溶性淀粉均可显著改善该蛋白质的乳化性能。The solubility and emulsifying properties of peanut protein hydrolysates were studied in this paper. The results showed that the solubility of peanut protein hydrolysates was higher in alkaline condition. The emulsifying properties could be increased by improving the temperature and its emulsifying properties was better far from isoelectric point, but emulsifying stability did not show regular change . Increasing protein concentration and adding soluble starch to peanut protein hydrolysates solution could improve evidently emulsifying properties.

关 键 词：花生水解蛋白 溶解性 乳化性 

分 类 号：TS201.21[轻工技术与工程—食品科学]