玉米醇溶蛋白功能性质的研究  

Research on functional characters of Zein

作　　者：李志锐[1] 刘波[2] 张兰[2] 芦明春[2] 

机构地区：[1]中山职业技术学院机械工程系,广东中山528404 [2]大连工业大学生物与食品工程学院,大连116034

出　　处：《中国酿造》2009年第5期28-31,共4页China Brewing

基　　金：国家自然科学基金资助项目(30371744);辽宁省教育厅资助项目(2005015)

摘　　要：以玉米醇溶蛋白为研究对象,选取若干影响因素对该蛋白的持水性、乳化性、乳化稳定性、黏度、吸油性等功能性质进行研究。结果表明:持水性随着溶液溶质浓度的增加呈现先增后减的趋势;随着蛋白质浓度增大,蛋白乳化性及乳化稳定性都增大,但变化趋势平缓,随着pH值变化,蛋白乳化性和乳化稳定性呈现先增后减的趋势,随着NaC l浓度增大,乳化性及其乳化稳定性均下降,随着葡萄糖浓度增大,乳化性及乳化稳定性均增加;随着蛋白质浓度的增加,蛋白的黏度也随之增大,随着pH值变化,蛋白黏度也呈现先增后减的趋势,随着NaC l浓度增大,黏度逐渐减小,随着葡萄糖浓度增大,黏度也随之增大;温度升高蛋白吸油性降低,降低幅度较为平缓,受温度变化的影响较小。The functional characters of zein, such as water binding capacity, emulsibility, emulsion stability, viscosity and oil absorption were stud- ied with several factors. The results showed： with the concentration of zein increased, the water binding capacity first increased and then de- creased, and both the emulsibility and the emulsion stability gradually increased; with pH increased, both the emulsibility and the emulsion stabili- ty first increased and then decreased; with the concentration of NaC1 increased, both of them decreased; with the concentration of glucose in- creased, the two characters both increased; the viscosity increased with the concentration of zein and glucose increasing, first increased then de- creased with pH increased, and gradually decreased with the concentration of NaCl increased ; the oil absorption was inapparently reduced with the temperature inereased; the temperature had little effeet.

关 键 词：玉米醇溶蛋白 持水性 乳化性 乳化稳定性 黏度 吸油性 

分 类 号：Q512.5[生物学—生物化学]