松针蛋白功能性质及体外消化的研究  

Study on Functional Properties and in Vitro Digestion of Pine Needle Protein

作　　者：边林林 刘慧莹 杜娟 刘丹 刘文君 廖群 BIAN Linlin;LIU Huiying;DU Juan;LIU Dan;LIU Wenjun;LIAO Qun(Jiang Zhong Pharmaceutical Co.,Ltd.,Nanchang 330000,China;Key Laboratory of Special MedicalUse Formula food,Jiangxi Province,Nanchang 330000,China;Key Laboratory of Taste Correction(TasteMasking)and Sensory Evaluation of Traditional Chinese Medicine,Nanchang 330000,China)

机构地区：[1]江中药业股份有限公司,江西南昌330000 [2]江西省特殊医学用途配方食品重点实验室,江西南昌330000 [3]中药矫味(掩味)和感官评价关键技术重点实验室,江西南昌330000

出　　处：《食品安全导刊》2021年第35期70-74,100,共6页China Food Safety Magazine

摘　　要：本研究以松针蛋白为原料,研究了pH、温度和NaCl浓度对松针蛋白功能性质的影响及松针蛋白体外消化情况。实验结果表明,当pH为6时,松针蛋白的溶解性、乳化性、乳化稳定性、起泡性和起泡稳定性均为最低;松针蛋白的溶解性、持水性和持油性随温度升高先增加后降低的趋势;而随着NaCl浓度的升高,松针蛋白的乳化性和乳化稳定性均呈下降趋势,可见pH、温度和NaC1浓度对松针蛋白的功能性质均有影响,而松针蛋白体外消化率随着时间的延长升高,在总消化时间为180 min时消化率最高。With pine needle protein,the influences of pH,temperature,NaCl concentration and in vitro digestion of pine needle protein were studied.The results showed that the solubility,solubility,emulsifying ability、emulsifying stability、foamability and foamability stability of pine needle protein were minimum at pH 6.The solubility,water holding capacity and oil holding capacity of pine needle protein increased firstly became increased and then decreased with temperature rising.When NaCI concentration increases,the emulsifying ability、emulsifying stability of pine needle protein decreased.Functional property of Pine needle protein were affected by pH,temperature and NaCl concentration.In vitro digestion of pine needle protein temperature rising with increased time,the total digestibility capacity of pine needle protein were highest at the digestibility time was 180min。.

关 键 词：松针蛋白 功能性质 体外消化 

分 类 号：TS201.21[轻工技术与工程—食品科学]