羊肝蛋白稳定性及NaCl质量分数对其功能特性的影响  

Stability of sheep liver protein and effects of NaCl concentration on its functional characteristics

作　　者：张晓燕 吴子健[1] 陆健康[2] 侯惠静 柳昊杰 孟令莉 赵颖涛 ZHANG Xiao-yan;WU Zi-jian;LU Jian-kang;HOU Hui-jing;LIU Hao-jie;MENG Ling-li;ZHAO Ying-tao(School of Biotechnology and Food Science,Tianjin Key Laboratory of Food Biotechnology,Tianjin University of Commerce,Tianjin 300134,China;School of Life Sciences,Tarim University,Alar,Xinjiang 843399,China;School of Food Engineering,Tianjin Tiens University,Tianjin 301700,China;School of Art,Tianjin University of Commerce,Tianjin 300134,China)

机构地区：[1]天津商业大学生物技术与食品科学学院天津市食品生物技术重点实验室,天津300134 [2]塔里木大学生命科学学院,新疆阿拉尔843399 [3]天津天狮学院食品工程学院,天津301700 [4]天津商业大学艺术学院,天津300134

出　　处：《食品与机械》2021年第3期1-6,共6页Food and Machinery

基　　金：天津市应用基础与前沿技术研究计划项目(编号:19JCTPJC54600);天津天狮学院自然科学研究项目(编号:K17003);天津市重点研发计划项目(编号:19YFLHSN00080);国家自然科学基金地区科学基金项目(编号:31760465)。

摘　　要：采用差式扫描量热法、激光粒径分布仪等仪器分析法研究了羊肝蛋白的稳定性,同时研究了NaCl质量分数(0.0%,1.8%,3.6%)对羊肝蛋白的乳化性与起泡性等功能特性及分子量分布和表面疏水性的影响。结果表明:随着NaCl质量分数的增加,水溶性羊肝蛋白(Water soluble liver proteins,WSLP)和盐溶性羊肝蛋白(Salt soluble liver proteins,SSLP)的表面疏水性也增加;SSLP的变性温度为87.9℃,高于WSLP的变性温度(74.4℃),表现出较好的热稳定性;WSLP的粒径分布较为集中,且电位绝对值小于SSLP;WSLP和SSLP均显示出良好的乳化性能和泡沫稳定性,NaCl质量分数的增加降低了WSLP的乳化性能,而对SSLP的乳化性能则没有明显影响。NaCl质量分数为1.8%时可提高WSLP和SSLP的起泡能力,而且不会影响其泡沫稳定性;而NaCl质量分数(3.6%)的进一步增加会降低起泡能力和泡沫稳定性。Differential scanning calorimetry,laser particle size distribution instrument and other instrumental analysis methods were used to study the stability of sheep liver protein,as well as effects of NaCl content(0.0%,1.8%,3.6%)on sheep liver protein.Emulsifying&foaming properties,molecular weight distribution and surface hydrophobicity were evaluated.Results showed that with the increase of NaCl content,the surface hydrophobicity of water soluble liver proteins(WSLP)and salt soluble liver proteins(SSLP)also increased;the denaturation temperature of SSLP was 87.9℃,higher than that of WSLP(74.4℃),showing that SSLP had better thermal stability;and the particle size distribution of WSLP was narrower,and the absolute value of potential was less than SSLP;WSLP and SSLP both showed good emulsification performance and foam stability.The increase of NaCl content reduced the emulsification performance of WSLP,but had no obvious effects on the emulsification performance of SSLP.Adding 1.8%NaCl could increase the foaming ability of WSLP and SSLP without affecting their foaming stability.While a further increase in NaCl content(3.6%)would reduce the foaming ability and foaming stability.

关 键 词：水溶性蛋白 盐溶性蛋白 NACL 稳定性 乳化性 起泡性 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]