榛子粉乳化性与起泡性研究  

Study on emulsibility and foamability of hazelnut powder

作　　者：祝美云[1] 殷贺中[1,2] 梁丽松[2] 王贵禧[2] 

机构地区：[1]河南农业大学食品科学技术学院,郑州450002 [2]中国林业科学研究院林业研究所.国家林业局林木培育实验室,北京100091

出　　处：《果树学报》2013年第4期681-687,共7页Journal of Fruit Science

基　　金：林业公益性行业科研专项(201304710)

摘　　要：【目的】比较4个品种榛子粉在不同pH值条件下的乳化性和起泡性差异以及去皮处理对榛子粉乳化性和起泡性的影响,分析榛子粉乳化性和起泡性与其主要物质组成的关系。【方法】采用碱液浸泡法去除榛子种皮,索氏提取法脱去油脂制取榛子粉;采用离心法测定榛子粉乳化性,体积法测定起泡性。【结果】榛子粉的乳化能力和起泡能力在蛋白质等电点(pH 4.5)处最差,在碱性条件下的乳化能力和起泡能力明显好于酸性和中性条件;榛子粉的乳化稳定性在蛋白质等电点处和偏碱条件下较好,而起泡稳定性在蛋白质等电点和酸性条件下较好。可溶性蛋白含量与榛子粉乳化能力显著正相关,与其乳化稳定性和起泡稳定性显著负相关;榛子粉起泡能力与蛋白质含量显著正相关。【结论】榛子粉乳化性和起泡性与品种密切相关,去皮处理提高了榛子粉的乳化性和起泡性;pH值对榛子粉乳化能力、乳化稳定性和起泡能力影响差异显著,随着pH值变化乳化性和起泡性的变化趋势基本一致;可溶性蛋白存在有利于乳化能力的提高,而不利于乳化稳定性和起泡稳定性,蛋白质含量与起泡能力密切相关。[Objective]The aim of this experiment was to compare emulsibility and foamability of hazelnut powder among four varieties and the change of emulsibility and foamability after peeling treatment. The re- lationship between the main substance composition and emulsibility, foamability was analyzed. [Method] The alkali-solution-soaking method was used to remove the endopleura of hazelnut. Soxhlet extraction method was iased to remove lipid （including fat and oil） within hazelnuts. The emulsibility was measured using eentrifugation methodand the foamability was measured by volume method. [Results]Emulsifying and foaming capacity of hazelnut powder were the worst at protein isoelectric point （pH 4.5） of hazelnut, and were significantly better at alkaline condition than those at acidic and neutral conditions. Emulsion stability was better at protein isoelectric point and alkali condition.The foaming stability of hazelnut pow- der were well at protein isoelectric point and acidic condition. There was significantly positive correlation between the content of soluble protein and emulsifying ability of hazelnut powder . Emulsifying stability and foaming stability significantly negative correlated with the content of soluble protein. The foaming a- bility of hazelnut powder and protein content had positive correlation. [Conclusion]Emulsibility and foam- ability of hazelnut powder of different varieties were obviously different. Peeling treatment could enhance the emulsibility and foamability of hazelnut powder. Emulsifying capacity, emulsifying stability and foam- ing ability were significantly influenced by pH. With the changing of pH value, the emulsibility and foam- ability of hazelnut powder were almost the same changing trend. The soluble protein was helpful for en- hancing emulsifying ability but adverse to the stability of emulsion and foaming. Protein content was close- ly related with the foaming ability.

关 键 词：榛子粉 PH 乳化性 起泡性 

分 类 号：S664.4[农业科学—果树学]