预加热和水解时间对马铃薯蛋白水解物抗氧化性和乳化性的影响  

Effects of preheating and hydrolysis time on the antioxidant and emulsifying properties of potato protein hydrolysates

作　　者：马敬 MA Jing(Qinghai Industrial Vocational and Technical School,Xining 810000,Qinghai,China)

机构地区：[1]青海省工业职业技术学校,青海西宁810000

出　　处：《粮食与油脂》2021年第5期35-38,42,共5页Cereals & Oils

摘　　要：采用碱性蛋白酶对马铃薯蛋白分别水解0、0.5、1、3和5 h,测定了马铃薯蛋白水解物的抗氧化能力、表面疏水性、ζ-电势以及乳化性等指标。结果表明:预加热处理能够使蛋白质分子结构展开,增强天然蛋白质的功能特性。随着水解时间的延长,马铃薯蛋白水解物的抗氧化能力显著增强(P<0.05);乳化性呈现先升高后降低的变化趋势。最终确定经预加热处理、水解时间1 h的马铃薯蛋白水解物具有最好的乳化性,又具有一定的抗氧化能力。The potato protein hydrolysate was hydrolyzed by alkaline protease for 0,0.5,1,3 and 5 h.The antioxidant capacity,surface hydrophobicity,zeta potential and emulsifying properties of potato protein hydrolysates were determined.The results showed that preheating treatment could expand the molecular structure of protein and enhance the functional properties of natural protein.With the extension of hydrolysis time,the antioxidant capacity of potato protein hydrolysate increased significantly(P<0.05);the emulsifying capacity showed a trend of increased at first and then decreased.Finally,it was determined that potato protein hydrolysate which was pretreated and hydrolyzed for 1 h had the best emulsification and oxidation resistance.

关 键 词：马铃薯蛋白 预加热 水解时间 抗氧化性 乳化性 

分 类 号：TS201.2[轻工技术与工程—食品科学]