pH对玉米浸泡水蛋白水解产物功能性质的影响  

Effect of pH on functional properties of corn steep water protein hydrolysates

作　　者：刘文丽[1] 郑喜群[1,2] 刘晓兰[1,2] 

机构地区：[1]齐齐哈尔大学生命科学与工程学院,齐齐哈尔161006 [2]齐齐哈尔大学农产品加工黑龙江省普通高校重点实验室,齐齐哈尔161006

出　　处：《食品科技》2010年第6期82-86,共5页Food Science and Technology

基　　金：黑龙江省教育厅海外学人科研资助(1153h24);黑龙江省自然科学基金项目(B200919)

摘　　要：采用复合蛋白酶Protamex对玉米浸泡水蛋白进行水解,得到玉米浸泡水蛋白水解产物。研究了不同pH条件下,水解产物溶解性、黏度、乳化性及乳化稳定性、起泡性及泡沫稳定性的变化。结果表明:玉米浸泡水蛋白水解产物的溶解性受pH的影响不大,在pH4～10范围内都具有较好的溶解性;在所研究的pH范围内水解产物黏度变化幅度不大;在等电点6.9两侧表现出很好的起泡性,其他pH趋于平稳;水解产物的泡沫稳定性、乳化性及乳化稳定性随pH的变化变化不大,基本不受pH的影响。玉米浸泡水蛋白水解产物的优良功能性质更有利于其在食品行业中的应用。Corn steep water protein hydrolysates was got by hydrolyzing corn steep water protein with protamex,the functional properties variation of corn steep water protein hydrolysates were investigated,such as the variation of solubility,viscosity,emulsifying capacity and stability and foaming capacity and stability in different pH condition.The result showed that the solubility of hydrolysates changed slightly with pH,the hydrolysates have better solubility;the viscosity of hydrolysates changed slightly with pH in the researchful pH range;the hydrolysates have good foaming capacity at both sides of pI 6.9 and kept steadily in the other pH;the foaming stability,the emulsifying capacity and stability of hydrolysates changed slightly with pH.Corn steep water hydrolysates with the good functional properties were propitious to application in the food industry.

关 键 词：玉米浸泡水蛋白 水解产物 功能性质 

分 类 号：TS201.2[轻工技术与工程—食品科学]