不同程度水解对南瓜籽蛋白功能性质的影响  

Effects of different degrees of hydrolysis on the functional properties of pumpkin seed protein

作　　者：孔凡 雷芬芬 罗会兵 何东平[1] KONG Fan;LEI Fen-fen;LUO Hui-bing;HE Dong-ping(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430040,Hubei,China;Hubei Powdery Health Industry Co.,Ltd.,Jingmen 431821,Hubei,China)

机构地区：[1]武汉轻工大学食品学院,湖北武汉430040 [2]宝得瑞(湖北)健康产业有限公司,湖北荆门431821

出　　处：《粮食与油脂》2020年第10期91-94,共4页Cereals & Oils

基　　金：湖北省教育厅中青年人才项目(Q20191603);湖北省技术创新专项重大项目(2019ABA117)。

摘　　要：以南瓜籽蛋白(PSPI)为原料,用碱性蛋白酶水解PSPI得到3种不同水解度(3%、8%、18%)的南瓜,研究不同程度水解对南瓜籽蛋白功能性质的影响。结果表明:随着水解度的增加,南瓜籽蛋白的溶解性、持水性、乳化性和起泡性呈上升趋势,持油性有所降低,乳化稳定性和起泡稳定性呈先升高后降低的趋势,当水解度等于8%时(pH 6),南瓜籽蛋白的乳化稳定性和起泡稳定性最好,分别为(72.3±3.2)g/g和(43.8±2.6)g/g。不同水解度PSPI的DSC谱图显示,随着水解度的增加△H逐渐减小。结果表明,不同程度水解对南瓜籽蛋白的功能性质有一定的影响,可通过适度改性获得拥有良好加工性能的南瓜籽蛋白。Using pumpkin seed protein(PSPI)as raw material,three different degrees of hydrolysis(3%,8%,18%),of pumpkin seed protein were obtained by hydrolysis of PSPI with alkaline protease.The effects of different degrees of hydrolysis on the functional properties of pumpkin seed protein were studied.The results showed that with the increase of the degree of hydrolysis,the solubility,water-holding,emulsifying and foaming properties of pumpkin seed protein increased,the oil-holding properties decreased,and the emulsion stability and foaming stability increased first and then decreased.When the degree of hydrolysis was 8%(pH 6),emulsion stability and foam stability of pumpkin seeds protein was the best,which was(72.3±3.2)g/g and(43.8±2.6)g/g,respectively.The DSC spectrum of PSPI with different degrees of hydrolysis showed thatΔH decreased with the increase of hydrolysis degree.Conclusively,different degrees of hydrolysis had a certain effect on the functional properties of pumpkin seed protein,and pumpkin seed protein with good processing properties could be obtained through moderate modification.

关 键 词：南瓜籽蛋白 蛋白质改性 水解度 功能性质 

分 类 号：TS201.21[轻工技术与工程—食品科学]