桃仁蛋白与大豆分离蛋白功能特性比较  

Study on the Functional Characteristics of Peach Kernel Protein

作　　者：李静娟[1] 易建华[1] 朱振宝[1] 杨欣[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,硕士研究生陕西西安710021

出　　处：《食品与发酵工业》2010年第12期100-104,共5页Food and Fermentation Industries

基　　金：陕西省科技厅自然科学计划项目(2009JM3021)

摘　　要：为加大桃仁蛋白在食品工业中的应用,以大豆分离蛋白(SPI)为对照,研究了桃仁分离蛋白(PKPI)的溶解性、持水性、持油性、起泡性及泡沫稳定性、乳化性及乳化稳定性和凝胶性等。结果表明:与SPI相比,PKPI具有很好的溶解性、持油性、泡沫稳定性、乳化稳定性及较低的凝胶浓度,但起泡性、乳化性及持水性较差。PKPI具有良好的功能性质,适合于蛋白饮料及高脂肪含量的食品。To enhance the application of peach kernel protein in the food industry,the functional properties including water holding capacity,oil holding capacity,foaming and foam stability,emulsifying and emulsion stability and gel properties were studied compared with the relevant properties of SPI.The results showed that PKPI had better solubility,oil holding capacity,foam stability and emulsion stability than those of SPI while the foaming,emulsifying and water holding capacity were weaker.PKPI had good functional properties,which are suitable for some kinds of foods,such as beverages and high fat content foods.

关 键 词：桃仁分离蛋白(PKPI) 大豆分离蛋白(SPI) 功能特性 

分 类 号：TS201.21[轻工技术与工程—食品科学]