羊皮胶原蛋白乳化性与乳化稳定性的研究  

Study on emulsifying activity and emulsion stability of collagen from goat skin

作　　者：高金龙[1] 莎丽娜[1] 格日勒图[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品工业科技》2011年第1期65-67,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金(20766003)

摘　　要：以实验室自制羊皮胶原蛋白为原料,利用柠檬酸和胃蛋白酶进行胶原蛋白的提取,并研究不同浓度、pH和电解质对胶原蛋白乳化性和乳化稳定性的影响。结果表明,所提取的胶原蛋白保持良好的结构,其乳化性随蛋白浓度增加而增大。在远离等电点时,有良好的乳化性;接近等电点pH=5时乳化性最差。在较低NaCl浓度范围内,NaCl的加入对乳化性有促进作用。乳化稳定性的变化较为复杂,有时与乳化性的变化相反,乳化性较差的点表现出了较好的乳化稳定性,反之亦然,建议综合考虑乳化性和乳化稳定性的变化获得最佳改性效果。The objective was to study the effects of different concentrations, pH and NaCI on emulsifying activity （EA）and emulsion stability（ES） of collagen extracted from goat skin.The results showed that there was a good maintenance of structure for extracted collagen and EA went up with the increase of collagen concentration.The EA was also affected by pH, reaching the minimum on isoelectric point pH = 5 and the maximum on pH far away from the isoelectric point.And EA increased with addition of NaCI within lower concentration.The changes of ES was complicated, with opposite trend sometimes in contrast with EA changes.There were higher ES on some points with less EA,and vice versa.Therefore, EA of collagen can be improved under certain conditions, but comprehensive factors such as changes in ES should also be considered to obtain better modified results.

关 键 词：胶原蛋白 乳化性 乳化稳定性 

分 类 号：TS201.21[轻工技术与工程—食品科学]