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| 不同酶解程度牡丹籽蛋白与大豆分离蛋白功能特性的比较 |
| Comparison of peony seed protein with different hydrolysis degrees and soybean protein isolate in functional characteristics |
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| DOI： |
| 中文关键词: 牡丹籽蛋白 水解度 溶解性 保水性 乳化性 乳化稳定性 |
| 英文关键词:peony seed protein hydrolysis degree solubility water retention emulsification emulsion stability |
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| 中文摘要: |
| 用碱性蛋白酶酶解牡丹籽蛋白，研究了不同酶解程度牡丹籽蛋白的功能特性，并与大豆分离蛋白（SPI）进行比较。结果表明：随着牡丹籽蛋白水解度的升高，其溶解性呈上升的趋势，当牡丹籽蛋白水解度大于27.43%时，其溶解性大于SPI的溶解性；保水性随着牡丹籽蛋白水解度的升高，先升高后降低，后趋于平缓，当牡丹籽蛋白水解度大于19.96%时，其保水性大于SPI的；牡丹籽蛋白水解度在0～30.11%的范围内，其乳化性及乳化稳定性均大于SPI的。 |
| 英文摘要: |
| The functional characteristics of peony seed protein with different hydrolysis degrees prepared by Alcalase enzymolysis was studied and compared with soybean protein isolate（SPI）.The results indicated that with the hydrolysis degree increasing， the solubility of peony seed protein improved gradually.When the hydrolysis degree was higher than 27.43%， the solubility of peony seed protein was better than that of SPI.With the hydrolysis degree increasing， the water retention of peony seed protein increased first and then decreased， tended to be gentle finally.When the hydrolysis degree was higher than 19.96%， the water retention of peony seed protein was better than that of SPI.When the hydrolysis degree was in the range of 0-30.11%， the emulsification and emulsion stability of peony seed protein were better than those of SPI. |
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