猪皮蛋白粉的理化和功能特性研究  

Physicochemical and functional properties of pigskin protein powder

作　　者：黄正芬 夏宁[1] 滕建文[1] 王勤志[1] 贾潇[1] 

机构地区：[1]广西大学轻工与食品工程学院,南宁530004

出　　处：《食品科技》2014年第6期145-150,共6页Food Science and Technology

基　　金：广西科技攻关项目(桂科攻1348009-6);南宁市科技攻关项目(20122089)

摘　　要：为有效利用猪皮中的蛋白资源,以猪皮为原料制备的猪皮蛋白粉(PSP)为研究对象,分析了PSP的化学组成、物理特性和功能特性。PSP中的主要成分为蛋白(96.08%),显著高于猪皮制备明胶(PSG)的蛋白含量(89.81%),其中胶原蛋白占总蛋白质的81.90%,显著低于PSG。通过对PSP的结构、热学性质以及功能性质的分析表明,PSP的溶解性和乳化性较差,但比传统制备的PSG更多的保留原胶原中的三股螺旋结构,具有很好的持水性(8.24 g/g)、持油性(13.14 g/g)、凝胶性和冻融稳定性,有助于其作为一种蛋白原料应用于重组食品和冷冻调理食品中。For effective utilization of protein of pigskin, producing pigskin protein powder （PSP） from pigskin. The chemical composition, physical properties and functional properties of PSP were researched. Protein is the main ingredient （96.08%）, which is significantly higher than PSG （89.81%）, and the collagen content of PSP accounts for 81.90% of total protein, which is significantly less than PSG, that suggests the PSP retains more other protein in pigskin. The structure, thermal properties and functional properties of PSP were researched, the results showed that the solubility and emulsibility of PSP is poor, but the triple-helical structure of collagen remains intact in PSP. The water holding capacity （8.24 g/g）, oil holding capacity （13.14 g/g）, gel property and freeze-thaw stability of PSP is better, which conducive to as a kind of protein raw materials used in the restructuring and frozen prepared food.

关 键 词：猪皮 蛋白 物理特性 功能特性 胶原蛋白 

分 类 号：TS251.92[轻工技术与工程—农产品加工及贮藏工程]