不同种类活性短肽的理化与功能特性比较  

Comparison of Physicochemical and Functional Properties of Different Active Peptides

作　　者：马永轩[1] 张名位[1] 魏振承[1] 张雁[1] 张瑞芬[1] 邓媛元[1] 唐小俊[1] 刘磊[1] 遆慧慧[1] 张惠娜[1] 郭锦欣 

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所/农业部功能食品重点实验室/广东省农产品加工重点实验室,广州510610

出　　处：《中国粮油学报》2016年第6期57-62,共6页Journal of the Chinese Cereals and Oils Association

基　　金："十二五"国家科技支撑计划(2012BAD33B10;2012BAD37B08);广州市民生重大专项(201300 000077);广州市对外科技合作项目(2013J4500023);广东省农业科学院院长基金(201415)

摘　　要：比较了大米肽、大豆肽、小麦肽、白蛋白肽、花生肽、山药肽、玉米肽、海洋胶原蛋白肽和乳清肽在不同p H值和钠离子强度条件下的乳化活性、乳化稳定性、溶解性、起泡性及泡沫稳定性。结果表明:碱性条件下各活性短肽的乳化活性、乳化稳定性、溶解性、起泡性均优于酸性条件下的,但其泡沫稳定性差异不明显;随着钠离子强度的增强,各活性短肽的起泡性增强,乳化活性、乳化稳定性及溶解性降低,但其泡沫稳定性变化不明显;在相同p H值条件下,乳清肽、玉米肽、大豆肽和花生肽的乳化活性、乳化稳定性、起泡性及泡沫稳定性优于大米肽、小麦肽、白蛋白肽、山药肽和海洋胶原蛋白肽;在相同的钠离子强度条件下,乳清肽、玉米肽、大豆肽、海洋胶原蛋白肽和花生肽的乳化稳定性优于大米肽、小麦肽、白蛋白肽和山药肽,乳清肽和大豆肽的乳化活性、起泡性和泡沫稳定性优于其他7种短肽。不同种类活性短肽上述理化特性差异与其氨基酸组成和分子质量大小密切相关,应根据其特性差异进行选择性应用。The emulsifying activity, emulsifying stability, solubility, foamability and foam stability of rice pep- tide, soybean peptide , wheat peptide, albumin peptide, peanut peptide, yam peptide, corn peptide, marine collagen peptide and whey peptide were compared under different ionic strengths and pH values in this paper. The results showed that： The emulsifying activity, emulsifying stability, solubility and foamability of all these peptides under al- kaline conditions were better than those in acidic conditions, but the foam stability had no significant differences. The increased ionic strength can enhance the foamability of all these active peptides, but it can reduce the emulsifying ac- tivity, emulsifying stability and solubility. And it had no significant effect on the foam stability. Under the same pH condition, the emulsifying activity, emulsifying stability, foamability and foam stability of whey peptide, corn pep- tide, soybean peptide and peanut peptide was better than others. And emulsifying stability of whey peptide, corn peptide, soybean peptide, marine collagen peptide and peanut peptide was better than others, while the emulsifying activity, foamability and foam stability of whey peptide and soybean peptide were better than others under the same ionic strength. Differences in physical and chemical properties of active peptides are closely related to its amino acid composition and molecular size. And when they were used, they should be selected based on their characteristic differences.

关 键 词：短肽 理化特性 功能特性 

分 类 号：TS202.1[轻工技术与工程—食品科学]