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以籽瓜种子为原料,采用碱溶酸沉法提取籽瓜种子蛋白质。测定并比较籽瓜种子蛋白和大豆浓缩蛋白的持水及持油性。探究蛋白质、氨基酸组成及含量、表面疏水性及蛋白质的超微结构与持水及持油性的关系。结果表明:籽瓜种子蛋白的持油性是大豆浓缩蛋白的1.1~1.2倍,持水性较差,仅是大豆浓缩蛋白的0.65~0.7倍;籽瓜种子蛋白以球蛋白和难溶蛋白为主,分别占总蛋白的58.79%和24.15%,球蛋白对持油性不利,难溶蛋白则能增强持油性;籽瓜种子蛋白具有较高的表面疏水性,其疏水指数为440,大豆浓缩蛋白较低为354,较高的表面疏水性能有益于持油性,降低持水性;结构疏松、存在空洞缝隙的海绵状蛋白结构对持水性和持油性有利。 相似文献
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采用碱溶酸沉法、酶法、盐浸法3种方法提取甜荞籽粒蛋白质,研究不同提取方法对甜荞粗蛋白以及各蛋白组分(清蛋白、醇溶蛋白、球蛋白、谷蛋白)含量、蛋白颗粒形态、溶解性、泡沫特性、乳化特性、持水性、持油性、热变性等理化特性的影响。结果表明,3种方法提取的甜荞蛋白质理化性质有一定差异。碱溶酸沉法和酶法提取的蛋白质颗粒比盐浸法提取的蛋白质的颗粒大且有鳞片状突起,而盐浸法提取的蛋白表面平整光滑。碱溶酸沉法提取的蛋白质含量最高,且溶解度和乳化性能最佳;酶法制得的甜荞蛋白中醇溶蛋白和谷蛋白含量最高,持油性、持水性及热焓值(ΔH)较高,且显著高于碱溶酸沉法和盐浸法,具有更好的热稳定性;盐浸法制得的清蛋白含量最高,泡沫特性最好。综合比较发现,碱溶酸沉法和酶法是适宜食品加工的甜荞蛋白质提取方法。 相似文献
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籽瓜种子蛋白质的持水及持油性研究 总被引:1,自引:0,他引:1
《中国粮油学报》2015,(9)
以籽瓜种子为原料,采用碱溶酸沉法提取籽瓜种子蛋白质。测定并比较籽瓜种子蛋白和大豆浓缩蛋白的持水及持油性。探究蛋白质、氨基酸组成及含量、表面疏水性及蛋白质的超微结构与持水及持油性的关系。结果表明:籽瓜种子蛋白的持油性是大豆浓缩蛋白的1.1~1.2倍,持水性较差,仅是大豆浓缩蛋白的0.65~0.7倍;籽瓜种子蛋白以球蛋白和难溶蛋白为主,分别占总蛋白的58.79%和24.15%,球蛋白对持油性不利,难溶蛋白则能增强持油性;籽瓜种子蛋白具有较高的表面疏水性,其疏水指数为440,大豆浓缩蛋白较低为354,较高的表面疏水性能有益于持油性,降低持水性;结构疏松、存在空洞缝隙的海绵状蛋白结构对持水性和持油性有利。 相似文献
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利用胶束化和碱溶酸沉2 种提取方法从羽扇豆中提取羽扇豆蛋白,并对2 种方法提取羽扇豆蛋白的物化特性进行研究。结果表明:羽扇豆蛋白分子质量主要集中在18~90 kDa之间,是由多种分子质量的蛋白组成。碱溶酸沉提取羽扇豆蛋白的氨基酸总含量(66.2%)显著(P<0.05)高于胶束化提取羽扇豆蛋白的氨基酸总含量(27.8%)。2 种提取方法提取羽扇豆蛋白的等电点pI接近5.0。胶束化提取羽扇豆蛋白的持水性显著(P<0.05)高于碱溶液酸沉法提取的羽扇豆蛋白,而持油性无显著差异(P>0.05)。碱溶酸沉法提取羽扇豆蛋白的起泡性在pH 2.0~6.0之间显著减小,在pH 6.0时起泡性最低,其泡沫稳定性的变化趋势与其起泡性类似。而胶束化提取羽扇豆蛋白的起泡性受pH值的影响不显著(P>0.05)。胶束化提取的羽扇豆蛋白在pH 4.0时乳化性最小,然后随pH值的升高蛋白乳化活性也随之增加,2 种提取方法所提羽扇豆蛋白在pH 10.0时乳化活性最高。碱溶酸沉法提取的羽扇豆蛋白在pH 4.0时溶解度最小,而随着pH 4.0~10.0的增加,蛋白溶解度迅速增加。而胶束化提取羽扇豆蛋白的溶解度随pH 2.0~10.0的升高也逐渐增大。该研究为羽扇豆蛋白在食品工业中的开发与应用提供一定理论支持。 相似文献
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采用响应面法优化碱溶酸沉提取黑豆蛋白的工艺条件并对其功能特性进行研究,为黑豆蛋白的提取及利用提供理论依据。经Design-Expert 8.0.6.1软件进行响应面分析,优化结果表明:液料比12∶1(mL/g)、pH值为9、提取温度51℃、浸提时间53 min,此时黑豆蛋白提取率为50.45%。黑豆蛋白功能特性研究结果表明,黑豆蛋白的持水性2.10 mL/g,持油性为3.15 mL/g,并且具有良好溶解性,乳化性,乳化稳定性,起泡性及起泡稳定性。试验确定碱溶酸沉提取黑豆蛋白的最佳工艺,测定黑豆蛋白功能性的最优值,为黑豆的精深加工和产品研发提供理论基础。 相似文献
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榛子分离蛋白提取及其功能特性的研究 总被引:2,自引:0,他引:2
以低变性榛子饼为原料,经脱脂后采用碱提酸沉法提取榛子分离蛋白,确定了最佳提取工艺条件,并分析了榛子分离蛋白的功能特性.结果表明,提取榛子分离蛋白的最佳工艺条件为:料液比1:15,碱提pH9.0,碱提温度50℃,碱提时间70 min,酸沉pH4.5.最佳条件下榛子分离蛋白的溶解性、持水性和吸油性分别为34.0%、2.6 mL/g和2.15 mL/g,乳化性、乳化稳定性、起泡性和泡沫稳定性分别为61.2%、85.0%、86.5%和24.0%,榛子分离蛋白的等电点为4.52. 相似文献
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Water holding capacity,dielectric properties and light microscopy of conventionally and ohmically cooked meat emulsion batter 总被引:1,自引:0,他引:1
Samples of meat emulsion batter were steam- or ohmically cooked (at voltage densities ranging from 3 to 7 V cm–1) to target end-point temperatures and compared using expressible fluids (EFs), dielectric properties and light microscopic techniques. EF testing revealed higher levels of expressible moisture in steam-cooked samples (P<0.05) and greater amounts of expressible suspended solids in the highest voltage density ohmically cooked samples (i.e. 7 V cm–1) (P<0.05). (dielectric constant) and (loss factor) dielectric values at 300 and 3,000 MHz were higher for steam-cooked samples, suggesting greater amounts of loosely bound water. Subsequent light microscopic evaluation of samples suggested slightly greater levels of physical disruption in ohmically cooked samples, which could have affected the ability of the emulsion to bind water and fat. 相似文献
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乳化香肠的低脂化是当前的发展趋势,本论文拟研究不同添加量玉米淀粉(2%、4%、6%)替代脂肪对低脂乳化香肠品质特性的影响.研究结果表明:随着玉米淀粉添加量的增加,乳化肉糜的乳化稳定性和蒸煮损失率均得到改善;乳化香肠的压力持水力和感官品质均呈现增加的趋势,蒸煮损失率则呈现降低的趋势;同时还发现玉米淀粉的添加对乳化香肠的色... 相似文献
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以宁夏滩羊肉为研究对象,比较不同贮藏温度对滩羊肉保水性和色泽的影响。将宰后滩羊肉分别放置在0~4℃和15℃下保存,测定保存期间1~7d内滩羊肉的pH、蒸煮损失、系水力、滴水损失和肉色的动态变化。结果表明:保存在0~4℃的滩羊肉的蒸煮损失和滴水损失均有增加,在15℃保存的滩羊肉的pH值下降快,系水力回升速度快,肉色维持时间短。在0~4℃与15℃贮藏的滩羊肉的蒸煮损失无显著性差异(P0.05),滴水损失、系水力、L*值、a*值均有显著性差异(P0.05),说明温度对它们的影响较大。在0~4℃贮藏条件下滩羊肉品质指标的变化规律中,pH的变化与系水力呈极显著正相关,与蒸煮损失、滴水损失和a*值呈极显著负相关;蒸煮损失与a*呈显著正相关;滴水损失与色泽L*、a*呈极显著正相关;系水力与a*值呈极显著负相关。因此贮藏温度对滩羊肉保水性和色泽的影响很大。随着贮藏时间的延长,不同温度贮藏的滩羊肉的蒸煮损失、系水力、滴水损失均发生变化,其中pH的变化对保水性和色泽各指标变化影响较大。 相似文献
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研究选择牛肉糜为原料,考察谷氨酰胺转胺酶用量(≤1.0%)、反应温度(40~60℃)与时间(≤180 min)对牛肉凝胶保水性和硬度的影响。结果表明:肉糜蒸煮损失(CL)随TG添加量的增加和反应时间的延长显著增大(P<0.05),而随反应温度的提高则表现出先升后降的变化;0.2%~0.4%的TG添加量明显降低了凝胶WHC值,而高于45℃的反应温度则显著提高了WHC(P<0.05),但反应时间、以及高于0.6%的TG添加量对凝胶WHC均无显著性影响(P>0.05);较少的TG添加量(≥0.2%)和一定的反应时间(≥36min)均可显著提高凝胶的硬度(P<0.05),而高于0.4%的添加量或长于72 min的反应时间则对凝胶硬度的增加均不明显(P>0.05),而反应温度对凝胶硬度的影响也表现出先升后降的变化规律;此外,50℃的反应温度会形成最高的CL值和凝胶硬度值。 相似文献
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The extent to which water holding capacity (WHC) techniques: filter paper press method, drip loss and filter paper method, are related to the sensory juiciness appreciation of pork was studied. Additionally four on-line methods: pH1, FOP1 (light scattering), PQM1 (conductivity) and DDLT (Double Density Light Transmission), were evaluated for their ability to predict WHC and juiciness scores. One-hundred and twenty samples of m. longissimus thoracis et lumborum, from animals of different genotypes, were involved in this study. Only WHC results, determined by the filter paper press method, were significantly correlated with juiciness scores (r=−0.24). The results of the filter paper method, either by weighing or visual judging, could not be predicted by the on-line methods. The results of the filter paper press method (F.p.p.-RZ) and drip loss were slightly better correlated with DDLT (respectively, r=0.56 and 0.45) than with PQM1 (r=0.51 and 0.36), FOP1 (r=0.48 and 0.34) and pH1 (r=0.41 and 0.34), although the standard error of estimate of the linear regressions was similar for the four on-line methods. Unfortunately, the on-line techniques incorrectly predicted several WHCs. Juiciness was slightly or not related to the on-line methods. The DDLT technique, which is analogous to the CGM (Capteur Gras/Maigre), an officially accepted carcass grading apparatus in France and Belgium, is as good or better than the classical on-line instruments: pH, FOP and PQM, in predicting WHC. 相似文献
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考察了p H(3、7)、氯化钠浓度(50、200mmol/L)以及热处理(90℃、30min)对不同乳化剂(乳清分离蛋白、Tween20、Tween20+马铃薯蛋白水解物)制备O/W乳状液分层稳定性的影响。并以凝胶持水性和凝胶强度为指标,考察了p H和氯化钠浓度对上述不同界面组成的乳化颗粒填充乳清蛋白热诱导凝胶性质的影响。结果表明,以乳状液为溶剂制备的凝胶持水性与凝胶强度高于以水为溶剂制备的凝胶。加入一定量的氯化钠有助于乳状液凝胶持水性与凝胶强度的增加。研究表明,p H和盐浓度对乳状液填充凝胶强度均有影响,乳状液性质对乳状液填充凝胶强度和持水性有一定影响。 相似文献
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Hanne Løje Kristina N Jensen Grethe Hyldig Henrik H Nielsen Jette Nielsen 《Journal of the science of food and agriculture》2007,87(14):2684-2691
BACKGROUND: During recent years, increases in liquid loss and soft texture in cold smoked salmon have been reported, possibly due to increased lipid content and a change in muscle structure. These problems can lead to downgrading of the product. This study aimed to investigate the influence of raw material composition and chill storage on quality parameters of cold smoked salmon. RESULTS: Initial smoked fish had a higher liquid‐holding capacity (LHC) than samples stored for 20 days. Large fish lost more liquid than small fish. The difference in LHC was consistent with a change in water distribution, which could indicate denaturation of muscle protein. Studies of the microstructure showed the influence of both processing and chill storage. An indication of lipid released from the cells was seen after 20 days of chill storage, which could be related to the reduced LHC at that time. CONCLUSION: Both raw material composition and chill storage affected the quality parameters of smoked salmon. This study has improved knowledge about the relationships between muscle structure, liquid‐holding properties and water distribution in smoked salmon. Copyright © 2007 Society of Chemical Industry 相似文献