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| 美藤果蛋白的功能性质研究 |
| Functional properties of Sacha Inchi protein |
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| DOI： |
| 中文关键词: 美藤果 蛋白质 功能性质 pH 温度 |
| 英文关键词:Sacha Inchi protein functional property pH temperature |
| 基金项目: |
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| 中文摘要: |
| 以美藤果饼为原料，采用碱提酸沉法制备美藤果蛋白，研究pH、温度、NaCl浓度和蔗糖浓度对美藤果蛋白功能性质的影响。结果表明：当pH为5时，美藤果蛋白的溶解度、乳化性能和起泡性均最小；随着温度的升高，美藤果蛋白的溶解度、持水性、持油性呈先增大后减小的趋势；加入适量NaCl可增大美藤果蛋白的溶解度、乳化性能和起泡性能；加入蔗糖使美藤果蛋白的起泡性降低，而加入适量的蔗糖可增大美藤果蛋白的乳化性能。pH、温度、NaCl浓度和蔗糖浓度对美藤果蛋白的功能性质有一定影响，可通过改变上述条件以获得良好加工性质的美藤果蛋白产品。 |
| 英文摘要: |
| Sacha Inchi protein was extracted from Sacha Inchi cake by alkali extraction and acid precipitation, and the influences of pH, temperature, NaCl concentration and sucrose concentration on functional properties of Sacha Inchi protein were studied. The results showed that the solubility, emulsifying ability and foamability of Sacha Inchi protein were minimum at pH 5. The solubility, water holding capacity and oil holding capacity of Sacha Inchi protein increased firstly then decreased with temperature rising. When proper NaCl was added, the solubility, emulsifying ability and foamability of Sacha Inchi protein increased. When proper sucrose was added, the foamability of Sacha Inchi protein decreased, while the emulsifying ability of Sacha Inchi protein increased. Functional property of Sacha Inchi protein were affected by pH, temperature, NaCl concentration and sucrose concentration, and Sacha Inchi protein products with fine functional properties could be obtained by changing these conditions. |
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