马铃薯蛋白酸法脱酰胺改性的初步研究  

Preliminary research of modification of potato protein by acid deamidation

作　　者：张轶[1] 马长路[2] 任海伟[1] 张百刚[1] 赵萍[1] 

机构地区：[1]兰州理工大学生命科学与工程学院,甘肃兰州730050 [2]北京农业职业学院,北京102442

出　　处：《食品工业科技》2011年第12期152-154,共3页Science and Technology of Food Industry

基　　金：甘肃省自然科学研究基金(1107RJZA204)

摘　　要：采用盐酸法对马铃薯蛋白进行脱酰胺改性,实验得出最佳工艺条件为:盐酸浓度0.5mol/L,80℃下反应2.5h,此条件下马铃薯蛋白的脱酰胺度为44.76%。该脱酰胺度下,马铃薯蛋白的溶解性能、持水性及乳化性、乳化稳定性较改性前样品都有显著增加。Potato protein was deamidated by hydrochloric acid. The experiments showed that the optimal conditions：the concentration of HCl 0. 5mol/L,reaction time 2. 5h at temperature 80℃,the deamidation degree was 44. 76%. After deamidation,the solubility,holding water capacity and emulsifying activity of potato protein were improved greatly.

关 键 词：马铃薯蛋白 酸法脱酰胺 改性 

分 类 号：TS201.21[轻工技术与工程—食品科学]