两种干燥珠蛋白起泡性和乳化活性的研究  

Study on foaming and emulsifying properties of two kinds of globin

作　　者：赵伟华[1] 王志耕[1] 王玲琴[1] 陈美姣[1] 

机构地区：[1]安徽农业大学畜产品研究所,安徽合肥230036

出　　处：《食品工业科技》2010年第11期148-150,215,共4页Science and Technology of Food Industry

摘　　要：研究了喷雾干燥珠蛋白和冷冻干燥珠蛋白的起泡性(FAI)与乳化活性(EA)。运用统计学原理对FAI条件进行优化,喷雾干燥珠蛋白在5%的蛋白浓度、温度50℃、pH5.00和0.2mol/LNaCl时,FAI最好(230.89%),冷冻干燥珠蛋白在5%的蛋白浓度、温度30℃、pH8.00和0.2mol/LNaCl时,FAI最好(241.36%)。正交实验表明,喷雾干燥珠蛋白在1%的蛋白浓度、温度50℃、pH10.00和0.4mol/LNaCl时,EA最好(0.970),冷冻干燥珠蛋白在0.2%的蛋白浓度、温度60℃、pH2.00和0mol/LNaCl条件下,EA最好(0.866)。Foaming activity index（FAI） and emulsifying activity index（EA） of spray drying globin and freeze-dried globin were studied.To optimize FAI by statistical methodology, the FAI was best as high as 230.89% under the optimal of 5% spray drying globin,50℃, pH5.00 and 0.2mol/L NaCl,the FAI was best as high as 241.36% under the optimal of 5% freeze-dried globin,30℃, pH8.00 and 0.2mol/L Nacl.The optimal condition of EA was also confirmed at 1% spray drying globin,50℃, pH10.00 and 0.4mol/L NaCI by orthogonal test,the EA was 0.970,0.2% freeze-dried globin,60℃, pH2.00 and 0mol/L NaCl was the best condition,the EA was 0.866.

关 键 词：珠蛋白 喷雾干燥 冷冻干燥 起泡性 乳化活性 

分 类 号：TS201.21[轻工技术与工程—食品科学]