不同水解度牡丹籽蛋白与大豆分离蛋白功能特性的比较  

Comparison of Peony Seed Protein with Different Degrees of Hydrolysis and Soybean Protein Isolate in Functional Characteristics

作　　者：庞雪风[1] 何东平[1] 胡传荣[1] 孙红星[1] 尤梦圆[1] 陶然[1] 

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023

出　　处：《食品工业》2014年第8期107-110,共4页The Food Industry

基　　金：十二五科技部支撑计划课题"食用植物油加工关键技术研究与示范"(2011BAD02B00)

摘　　要：研究了不同水解度对牡丹籽蛋白功能特性的影响,为食品行业更好的利用牡丹籽蛋白提供参考。用碱性蛋白酶酶解牡丹籽蛋白,前40 min酶解速度较快,随着时间的延长,水解度的增长速度趋缓,酶解400 min后,最终水解度达到30.09%。随着牡丹籽蛋白水解度的升高,溶解性呈上升的趋势,当水解度大于27.43%时,溶解度大于SPI的溶解度。吸油性随着牡丹籽蛋白水解度的升高先增加后降低,当水解度在19.96%~27.43%时,吸油性大于SPI的吸油性。随着水解度的升高,牡丹籽蛋白酶解产物的起泡性呈上升趋势,当牡丹籽蛋白的水解度大于25.74%时,起泡性大于SPI的起泡性,任何水解程度,泡沫稳定性均大于SPI。The effect of different degrees of hydrolysis on functional characteristics of peony seed protein were researched, so that provided a reference to make better use of peony seed protein in the food industry. Peony seed protein was hydrolyzed with alkaline protease, hydrolysis was faster at previous 40 min, with the time extending, and the growth of degree of hydrolysis was slowed down, when it was hydrolyzed 400 min, degree of hydrolysis reached 30.09%. With the degree of hydrolysis of peony seed protein increased, solubility increased. When the degree of hydrolysis was greater than 27.43%, the solubility was better than SPI. The oil absorption increased at first, then decreased. When the degree of hydrolysis was in 19.96%--27.43%, the oil absorption of peony seed protein was better than SPI. The foaming was increased. When the degree of hydrolysis was grater than 25.74%, foaming was better than SPI. Foam stability was better than SPI all the time.

关 键 词：水解度 溶解性 吸油性 起泡性 泡沫稳定性 

分 类 号：TS201.21[轻工技术与工程—食品科学]