花生蛋白水解物对色拉酱贮藏稳定性的影响  

Effect of peanut protein hydrolysate on the storage stability of salad sauce

作　　者：阮雁春 彭旭东 杨丹 RUAN Yanchun;PENG Xudong;YANG Dan(College of Cuisine Science and Technology,Jiangsu College of Tourism Yangzhou,Yangzhou 225100,China)

机构地区：[1]江苏旅游职业学院烹饪科技学院,江苏扬州225100

出　　处：《食品与发酵工业》2021年第8期96-100,共5页Food and Fermentation Industries

基　　金：四川省教育厅人文社科重点研究基地川菜发展研究中心(CC20Z16)。

摘　　要：该文将花生蛋白水解物以不同的添加量(0.25%、0.5%、1%,质量分数)添加到色拉酱中,探索花生蛋白水解物对色拉酱贮藏稳定性的影响,测定了离心乳析率、离心破乳时间、黏度、过氧化物生成量(peroxide value,POV)、硫代巴比妥酸(thiobarbituric acid,TBA)值以及蛋白水解物的分布等指标。结果表明,花生蛋白水解物的添加量越多,发生乳析现象越低,且能增加破乳时间和黏度,使色拉酱的乳化效果增强。并且,花生蛋白水解物能够吸附在油水界面上,显著降低色拉酱4周贮藏期间的POV和TBA值,有效地抑制了油脂的氧化。In this experiment,peanut protein hydrolysates with different amounts(0.25%,0.5%,1%)were added to the salad sauce in order to explore the effect of peanut protein hydrolysate on the storage stability of salad sauce.The centrifugal demulsification rate,demulsification time,viscosity,peroxide value(POV),thiobarbituric acid(TBA)value and the distribution of protein hydrolysates were determined.The results showed that the more the peanut protein hydrolysate was added,the lower the demulsification occurred and the longer the demulsification time and viscosity were.Besides,the emulsifying effect of the salad sauce was increased.Moreover,peanut protein hydrolysate could be adsorbed on the oil-water interface,which can significantly reduce the POV and TBA values of salad sauce during 4-week storage,and effectively inhibited the oxidation of the oil.

关 键 词：花生蛋白水解物 色拉酱 乳化稳定性 氧化稳定性 

分 类 号：TS264.24[轻工技术与工程—发酵工程]