苦杏仁蛋白质功能特性的研究

Functional properties of bitter almond protein

中文关键词:  苦杏仁蛋白  持水性  持油性  起泡性  泡沫稳定性  乳化性  乳化稳定性

英文关键词:bitter almond protein  water-holding capacity  oil-absorbing capacity  foaming properties  foam stability  emulsifying properties  emulsification stability

中文摘要:

      目的 研究苦杏仁蛋白加工特性, 为其应用提供理论依据。方法 采用单因素变量法测定pH 值、温度、氯化钠浓度、蛋白质浓度等因素对杏仁蛋白加工特性的影响。结果 在蛋白等电点附近时, 杏仁蛋白的持水性、起泡性、乳化性及乳化稳定性均最差; 在25~35 ℃范围内, 提高温度可促进杏仁蛋白各项功能特性的提高, 但超出55 ℃后, 各项功能特性降低; 低浓度的氯化钠可促进蛋白质起泡性及泡沫稳定性、乳化性及乳化稳定性的提高, 高浓度氯化钠(0.8 mol/L)对蛋白功能特性提高具有抑制作用; 蛋白质的起泡性及泡沫稳定性、乳化性及乳化稳定性随其浓度增加略有升高。结论 pH 值、温度、氯化钠浓度、蛋白质浓度等因素对蛋白特性影响显著, 在将杏仁蛋白应用于食品中时应考虑这些因素的影响。

英文摘要:

      Objective To investigate the processing characteristics of bitter almond protein, in order to provide theoretical basis for its application. Methods Single factor experiment was used to study the influences of pH value, temperature, and concentration of NaCl on the functional properties of bitter almond protein. Results Water-holding capacity, foam ability and foam stability were the worst when pH was at pI point. In the range of 25-35 ℃, raising temperature could effectively improve every functional property of almond protein. When the concentration of NaCl was low, foamability, foam stability, emulsifying ability and stability were improved with the increasing of NaCl concentration. However, the increasing of protein functional properties was inhibited when the concentration above 0.8 mol/L. The concentration of protein influenced the function properties significantly, and the function properties of protein was improved with the increasing of protein concentration. Conclusion The functional properties of bitter almond protein are influenced greatly by pH value, temperature, concentration of NaCl and protein concentration. Therefore, these factors should be considered when this protein is used in food production.