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| Factors affecting foaming ability and foam stability of Zanthoxylum bungeanum Maxim.seed kernel protein isolate |
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| DOI： |
| KeyWord:Zanthoxylum bungeanum Maxim. seed kernel protein isolate foaming ability foam stability orthogonal experiment |
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| Abstract: |
| The factors affecting foaming ability and foam stability of Zanthoxylum bungeanum Maxim. seed kernel protein isolate were studied. With Zanthoxylum bungeanum Maxim. seed kernel as raw material, Zanthoxylum bungeanum Maxim. seed kernel protein isolate was prepared. The foaming ability and foam stability of 10 mg/mL Zanthoxylum bungeanum Maxim. seed kernel protein isolate were determined under different conditions of pH, NaCl concentration, sucrose mass fraction and temperature. The influence degree of various factors on the foaming property and the optimal conditions were determined by single factor experiment and orthogonal experiment. The results showed that the foaming ability and foam stability of Zanthoxylum bungeanum Maxim. seed kernel protein isolate first increased and then decreased with the increasing of pH, NaCl concentration, sucrose mass fraction and temperature. The optimal conditions of foaming property were obtained as follows: solution pH 13, NaCl concentration 0.2 mol/L, temperature 45?℃ and sucrose mass fraction 5%. Under these conditions, the foaming ability and foam stability of Zanthoxylum bungeanum Maxim. seed kernel protein isolate reached 380.58% and 86.43% respectively. |
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