三聚磷酸钠改性花生蛋白的研究  

Modification of peanut proteins by tripolyphosphate

作　　者：张健磊[1] 崔波[1,2] 隗苗苗[1] 白伟芳[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353 [2]山东省轻工助剂重点实验室,山东济南250353

出　　处：《食品工业科技》2011年第8期346-349,共4页Science and Technology of Food Industry

摘　　要：采用三聚磷酸钠对花生蛋白进行化学改性,探讨了改性中三聚磷酸钠的添加量、反应温度、时间、pH等因素对花生蛋白化学改性的影响。实验结果表明,通过化学改性使花生蛋白的溶解性达到2.01g/mol,乳化度为56.98%,乳化稳定性为55.54%,高于原料花生蛋白的水平。Tripolyphosphate was used on the chemical modification of peanut protein.The effects of tripolyphosphate addition,temperature,time and pH to the reaction were studied.According to modification,the solubility property was 2.01g/mol,emulsification was 56.98%,emulsion stability was 55.54%,the indices were all higher than that of peanut protein material.

关 键 词：花生蛋白 三聚磷酸钠 溶解性 乳化性 

分 类 号：TS202.3[轻工技术与工程—食品科学]