杏仁蛋白功能特性的研究  

Function Properties of Almond Protein

作　　者：宋娜[1] 刘学文[1] 

机构地区：[1]四川大学食品科学与工程系,成都610065

出　　处：《食品工业》2008年第4期30-32,共3页The Food Industry

摘　　要：用碱溶酸沉法提取杏仁蛋白后,研究其功能特性及影响因素。结果表明:在温度60℃,pH10时杏仁蛋白的溶解性较好,此时的氮溶解指数为74.85%;在温度60℃,pH9时,其吸水率260.94%,持水性较好;蛋白质浓度对杏仁蛋白的乳化性和乳化稳定性影响较大,杏仁蛋白浓度为4%时,其乳化性和乳化稳定性分别稳定在40%和20%左右。Functional properties and their influencing factors of almond protein extracted with the method of alkali-extraction and acid-precipitation were determinated. The results show that： The optimal dissolvability of almond protein can be obtained at 60℃, pH value 10.0, and on that condition NSI is 74.85%; The maximal waterholding capacity is at 60℃ and pH value 9.0, at the same time the water absorption rate is 260.94%; concentration of almond protein has large effect on its emulsification and emulsion stability. Emulsification is 40%, and emulsifying stability is 20% at the concentration of almond protein 4.0%.

关 键 词：杏仁蛋白 提取 功能特性 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]