桃仁清蛋白与大豆分离蛋白功能特性比较研究  

Comparison of peach kernel albumin and soybean protein isolate in functional characteristics

作　　者：易建华[1] 李静娟[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,西安710021

出　　处：《中国油脂》2011年第3期28-32,共5页China Oils and Fats

基　　金：陕西省科技厅自然科学基金项目(2009JM3021)

摘　　要：为提高桃仁清蛋白(PKA)在食品工业中的应用,将其与大豆分离蛋白(SPI)对照,研究了PKA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功能特性。结果表明:与SPI相比,PKA具有很好的溶解性、泡沫稳定性、乳化稳定性及较低的凝胶质量浓度,持油性略高于SPI,但起泡性、乳化性及持水性较差;PKA溶解性受溶解条件影响较小。PKA具有良好的功能性质,适合作为食品添加剂或配料。To enhance the application of peach kernel albumin （PKA） in the food industry, the functional properties of PKA including solubility, water holding capacity, oil holding capacity, foaming and foam stability, emulsifying and emulsion stability and gel properties were compared with soybean protein isolate （SPI）. The results showed that PKA had better solubility, foam and emulsion stability and lower gel mass concentration than SPI, while the foaming, emulsifying and water holding capacity were weaker. PKA had good functional properties, which were suitable for food additive or ingredients.

关 键 词：桃仁清蛋白(PKA) 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]