pH、离子强度等因素对椰子分离蛋白溶解性和乳化性的影响  

Effect of Factors Including pH and Ionic Strength on the Solubility and Emulsion of Coconut Protein Isolates

作　　者：郑亚军[1,2,3] 查朦涛[4] 李艳[1,2,3] 赵松林[1,2,3] 陈卫军[1,2,3] 

机构地区：[1]中国热带农业科学院椰子研究所,海南文昌571339 [2]国家重要热带作物工程技术研究中心,海南儋州571737 [3]海南省椰子深加工工程技术研究中心,海南文昌571339 [4]海南大学食品学院,海南海口570228

出　　处：《热带作物学报》2011年第8期1464-1468,共5页Chinese Journal of Tropical Crops

基　　金：公益性行业科研专项(No.200903026);海南省自然科学基金(No.20806)

摘　　要：分析椰子分离蛋白(CPI)溶解性、乳化性、乳化稳定性及pH、离子强度和温度对这些功能特性的影响。结果表明,与大豆分离蛋白和棉籽分离蛋白相比,椰子分离蛋白具有较好的溶解性、乳化性、吸油性和吸水性;而pH、离子强度和温度等因素对椰子分离蛋白的溶解性、乳化性和乳化稳定性有显著影响。在等电点附近,椰子分离蛋白表现出最低的溶解性与乳化性;低离子强度可提高椰子分离蛋白的溶解性和乳化性,而高离子强度降低了其溶解性和乳化性;CPI在60℃时有较好的溶解性和乳化性。Coconut protein isolates（CPI） were prepared from defatted coconut flour by phosphate buffer. The nitrogen solubility, emulsifying activity and emulsifying stability of CPI were determined, while some other protein isolates including soybean protein, cottonseed protein were used as the control. Then the effect of external factors including pH, temperature and ionic strength on solubility and emulsion of CPI were investigated too. Comparing to soybean protein isolates and cottonseed protein isolates, coconut protein isolates showed higher solubility and emulsifying activity. The nitrogen solubility and emulsifying capacity of CPI were the lowest between pH3.5 and 4.5, which was the isoelectric point（PI） of coconut protein. Lower ionic strength generally increased the solubility and emulsion of CPI. However higher ionic strength generally decreased those of CPI. And the emulsifying capacity of CPI was the highest when the temperature was 40 ℃, and the solubility showed the highest at 60 ℃. The results showed that external factors such as pH, ionic strength and temperature effected on emulsifying activity through changing the solubility of CPI.

关 键 词：椰子分离蛋白 溶解性 乳化性 PH 离子强度 

分 类 号：S667.4[农业科学—果树学]