水解度对牡丹籽蛋白肽乳状液稳定性的影响  

Effect of Degree of Hydrolysis on the Stability of Peony Seed Protein Peptide Emulsion

作　　者：张谨华[1] 杨万明[1] 苏艳玲[1] 周哲峰 ZHANG Jinhua;YANG Wanming;SU Yanling;ZHOU Zhefeng(Department of Biological Science and Technology,Jinzhong University,Jinzhong 030600)

机构地区：[1]晋中学院生物科学与技术系,晋中030600

出　　处：《食品工业》2021年第12期23-25,共3页The Food Industry

摘　　要：采用碱性蛋白酶对牡丹籽蛋白水解1,2,3和4 h,获得水解度为6.57%,10.91%,14.17%和17.02%的牡丹籽蛋白肽,探究水解度对牡丹籽蛋白肽制备乳状液物理稳定性的影响。测定水解牡丹籽蛋白的溶解度,乳状液的乳化性、粒径及电势。结果表明,水解能够增加牡丹籽蛋白的溶解度。水解度能够增加乳状液的乳化性和所带电荷量,并减小乳化液滴的粒径大小。当水解度为10.91%时,乳状液具有最好的物理稳定性。当水解度超过10.91%时,蛋白质的乳化性被破坏,乳状液的物理稳定性降低。The peony seed protein hydrolysates with hydrolysis degree of 6.57%,10.91%,14.17% and 17.02% were obtained by hydrolyzing peony seed protein with alkaline protease for 1,2,3 and 4 h,and the physical stability of the emulsion prepared by hydrolysis degree of peony seed protein hydrolysates was studied.The solubility,emulsification,particle size and potential of the hydrolyzed peony seed protein were determined.The results showed that hydrolysis could increase the solubility of peony seed protein.The degree of hydrolysis could increase the emulsifying ability and the amount of charge,and reduce the particle size of emulsion.When the degree of hydrolysis was 10.91%,the emulsion had the best physical stability.When the degree of hydrolysis exceeded 10.91%,the emulsifying property of the protein destroyed,and the physical stability of the emulsion reduced.

关 键 词：牡丹籽蛋白 水解度 乳化性 物理稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]