共查询到19条相似文献,搜索用时 46 毫秒
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以碱提酸沉法制备的马铃薯淀粉废水蛋白为原料,分别考察了pH值、NaCl浓度和温度对蛋白功能特性(溶解性、持水能力、乳化性及乳化稳定性、起泡性及泡沫稳定性)的影响。结果表明,pH值、NaCl浓度和温度对蛋白的功能特性产生不同程度的影响。在等电点(pH 4.0)时,马铃薯蛋白表现出最低的溶解性、持水性、乳化性、乳化稳定性及起泡性,而泡沫稳定性最好。在较低NaCl浓度(<0.2 mol/L)时,蛋白溶解性、持水能力、乳化性和乳化稳定性随NaCl浓度的增加而提高,而高浓度的NaCl(>0.2 mol/L)对上述性质具有抑制作用;蛋白的起泡性和泡沫稳定性在NaCl浓度为0.4 mol/L时具有最大值。在4~80 ℃范围内,蛋白质的各项功能性质随温度的升高均呈现先增加后降低的趋势,且溶解性、持水性、乳化稳定性、起泡性及泡沫稳定性在40 ℃时最佳,乳化性在60 ℃最佳。 相似文献
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鹌鹑蛋功能特性及其影响因素 总被引:1,自引:0,他引:1
测定了鹌鹑蛋乳化性、起泡性、持水性等功能特性,并探讨了蔗糖、温度、pH值、氯化钠等因素对蛋白起泡性及其稳定性和蛋黄乳化性的影响。结果表明,鹌鹑蛋白的起泡性为7.33%,泡沫稳定性为63.49%,乳化性为41.51%,持水性约17.14%;鹌鹑蛋黄的起泡性为10%,泡沫稳定性为59.73%,乳化性为46.82%;鹌鹑全蛋液的起泡性为11%,泡沫稳定性为63.95%,乳化性为43.99%,持水性约18.28%。蔗糖能在一定范围内提高泡沫稳定性,适当加热可改善蛋白起泡性,蛋白起泡性随NaCl增加而有较大幅度提高。鹌鹑蛋黄乳化性随蔗糖浓度增大而提高,10~60℃内随温度升高而提高,加入氯化钠能明显提高蛋黄乳化性。pH值对蛋白起泡性和泡沫稳定性、蛋黄乳化性的影响均呈动态变化。 相似文献
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采用稀盐溶液浸提及等电点盐析相结合的方法提取制备苦杏仁蛋白,研究pH值、NaCl浓度、蛋白质量浓度和温度等因素对苦杏仁蛋白功能特性(溶解性、持水性、吸油性、乳化性及乳化稳定性、起泡性及起泡稳定性)的影响。结果表明:在等电点pI附近时,苦杏仁蛋白的溶解性、持水性、乳化性及乳化稳定性、起泡性最差;在较低NaCl浓度范围内(0~0.8mol/L)提高NaCl浓度可促进蛋白溶解性、乳化性及乳化稳定性、起泡性及起泡稳定性的提高,而较高的NaCl浓度对蛋白功能特性提高具有抑制作用;当蛋白质量浓度达到一定水平时(3~4g/100mL),蛋白功能特性(乳化性及乳化稳定性、起泡性及起泡稳定性)提高趋于平缓;在适宜的温度范围内,提高温度可有效提高苦杏仁蛋白各项功能特性,但当温度继续上升,各项功能特性持续降低。 相似文献
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采用超声波辅助提取结合盐酸沉析法提取桑叶蛋白,研究pH值、离子强度、蔗糖质量浓度和温度对桑叶蛋白功能特性的影响。结果表明:远离其等电点时,桑叶蛋白具有良好的持水性、溶解度、乳化性及乳化稳定性、起泡性;桑叶蛋白的持水性、溶解度和起泡性与NaCl浓度(0~1.0mol/L)呈正相关,而过高的离子强度(NaCl浓度高于0.6~0.8mol/L)会使桑叶蛋白的乳化性和乳化稳定性下降;蔗糖的加入会增加桑叶蛋白的持水性,但会降低其溶解度和起泡性,对桑叶蛋白的乳化性和乳化稳定性影响不大;桑叶蛋白的吸油性和起泡性与温度(4~80℃)呈正相关,持水性、溶解度、乳化性及乳化稳定性于60℃时最好。 相似文献
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研究蛋白质量浓度、pH 值、CaCl2 质量浓度和温度对牛血清白蛋白(BSA)的乳化性、乳化稳定性、起泡性和起泡稳定性的影响。结果表明:蛋白质量浓度为0.1g/100mL 时乳化性和乳化稳定性最大,pH 值为5 时乳化性和乳化稳定性最小,乳化性随着CaCl2 质量浓度的增加而缓慢增大,乳化稳定性随着CaCl2 质量浓度的增加而减小,60℃时乳化性较好,乳化稳定性在60℃后显著下降;随着蛋白质质量浓度的增加,起泡性呈上升趋势,起泡稳定性先上升后下降,在质量浓度为1.5g/100mL 时起泡稳定性最好;pH 值为5 时起泡性最小,而此时起泡稳定性最好;CaCl2 质量浓度对起泡性和起泡稳定性没有影响。 相似文献
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探讨了蛋白浓度、pH、温度、氯化钠、蔗糖、可溶性淀粉对蛋清蛋白乳化性及乳化稳定性的影响。结果表明:添加蔗糖及可溶性淀粉、提高蛋白浓度都能提高蛋白的乳化性及乳化稳定性,提高氯化钠浓度、温度和pH,蛋白的乳化性及乳化稳定性都是先增后减。这些变化规律为开发和利用蛋清蛋白提供一定理论依据。 相似文献
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亲水胶体对石蒜淀粉糊特性的影响 总被引:2,自引:0,他引:2
为改善石蒜淀粉的加工品质特性,系统研究亲水胶体对石蒜淀粉溶胀能力、糊化特性、冻融稳定性及流变特性的影响。添加亲水胶体后,石蒜淀粉膨胀力均有所下降,除魔芋胶外,混合体系的溶解度均有所提高;亲水胶体有效抑制了淀粉的回生,使冻融稳定性增强,其中黄原胶效果较明显。糊化性质表明亲水胶体的加入使峰值时间和成糊温度升高,峰值黏度、崩解值和回生值降低,提高了石蒜淀粉的热稳定性和冷稳定性。静态流变实验结果表明:Herschel-Bulkley方程能很好拟合稳态流变曲线,加入亲水性胶体后体系仍为典型的假塑性流体,除阿拉伯胶外,其他胶体的添加均不同程度地降低了淀粉凝胶的触变性。动态流变实验结果表明所有样品体系G’均大于G”,且呈现出频率依赖性,说明具有典型的弱凝胶特性。加入亲水胶体能保持淀粉体系内部结构稳定,增强其抗剪切性。因此,亲水胶体可以一定程度改善石蒜淀粉糊的性质,且与亲水胶体的种类、结构有关。 相似文献
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研究海藻糖添加量对糯米粉糊化特性、冻融稳定性、高温持水能力等理化性质的影响。结果表明,随海藻糖添加量的增加,糯米粉糊化温度升高,峰值黏度、谷值黏度、最终黏度先增大后减小,在添加量为1.0%时达到最大值,热稳定性先增强后减弱,在海藻糖添加量为1.5%时最强,凝胶性逐渐降低;透明度先减小后增大,最终趋于稳定,在海藻糖添加量为1.0%时呈最小值,且常温下粉糊的透明度大于4℃下粉糊的透明度;冻融稳定性逐渐增强;沉降性逐渐减弱;高温持水能力逐渐增强,后趋于稳定。 相似文献
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不同因素对白果蛋白持油性、持水性和起泡性的影响 总被引:1,自引:0,他引:1
以白果蛋白为研究对象,研究温度对其持油性、持水性和pH值、NaCl、蔗糖对其起泡性的作用规律。结果表明:当温度达到40℃时,白果蛋白持油性达到最大值(3.32%),当温度达到45℃时,持水性达到最大值2.97%;当NaCl浓度为0~0.4mol/L时,白果蛋白的起泡能力和泡沫稳定性与NaCl浓度呈正相关,当NaCl浓度高于0.6mol/L时,过高的离子强度使白果蛋白的起泡能力和泡沫稳定性降低;蔗糖的加入将大幅度提高白果蛋白的泡沫稳定性,而对起泡能力提高幅度较小;pH值对白果蛋白的起泡能力和泡沫稳定性影响较大,当pH值为3~11时,起泡性较差,当pH值小于3时,起泡能力和泡沫稳定性与pH值呈负相关,当pH值大于11时,起泡能力和泡沫稳定性与pH值呈正相关,当pH值等于13时达到最高值。 相似文献
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Janesca A. Roman & Valdemiro C. Sgarbieri 《International Journal of Food Science & Technology》2006,41(6):609-617
The hydrophilic and surfactant properties of casein concentrates made by different processes such as isoelectric precipitation and neutralization (commercial casein, CC) coagulation by rennet (casein clots, COC) and microfiltration/diafiltration (casein micelles, CM) were studied. Water absorption capacity (WAC), water solubility (WS) and water‐holding capacity (WHC) were highest for CM and lowest for COC. Solubility was higher in water and in pH 5.5, 0.10 m NaCl solution for both CM and COC. Foaming capacity was better for CM than for CC at pH 4.0 and for CC at pH 6.0 and 8.0. Foam stability was low for both CM and CC at pH 4.0 but it was high for CM at pH 6.0 and 8.0 and for CC in the absence of salt. Emulsifying capacity was higher for CC at pH 4.0 and 7.0. Stability of emulsion was high for CC at pH 4.0 and for CM at pH 7.0. 相似文献
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Yuhang Xing Ruyi Li Lu Xue Mianhong Chen Xuli Lu Zhihao Duan Wei Zhou Jihua Li 《International Journal of Food Science & Technology》2022,57(8):5268-5279
Mangiferin (MGF) is a phenolic compound isolated from mango, but its poor solubility significantly limits its use. In this study, MGF was embedded into the inner aqueous phase of W1/O/W2 emulsions. Firstly, the dissolution method of MGF was determined. MGF remained stable in solution with pH 13 at 30 min, and its solubility reached 10 mg mL−1. When the pH of MGF solutions was adjusted from pH 13 to pH 6, MGF did not immediately crystallise, providing sufficient time to construct the MGF-loaded W1/O/W2 emulsions. Subsequently, the MGF-loaded W1/O/W2 emulsions were constructed using polyglycerol polyricinoleate (PGPR) and calcium caseinate (CAS). The formation and stability of the W1/O/W2 emulsions were investigated. The MGF-loaded W1/O/W2 emulsions stabilised with 1% PGPR and 1% – 3% CAS exhibited a low viscosity, limited loading capacity, and poor stability. Conversely, the MGF-loaded W1/O/W2 emulsions stabilised by 3%PGPR–3%CAS exhibited optimal loading capacity (encapsulation efficiency = 95.31% and loading efficiency = 0.91%) and stability, which was attributed to the fact that high viscosity and gel state retarded the migration of inner aqueous phase. These results indicated that the W1/O/W2 emulsions stabilised by PGPR and CAS may be a potential alternative for encapsulating mangiferin. 相似文献
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A novel protein hydrolysate was prepared from the mixture of oilseed flours (soybean, sesame and peanut) and determined physicochemical & functional properties along with comparison of individual oilseed flour hydrolysate of soybean. Mixed flour obtained from oilseed flours viz. soybean, sesame and peanut by using calculated amounts in the ratio of 1.1:1.7:0.7, respectively was used as a starting raw material having balanced amino acid profile. Protein hydrolysates were prepared from mixed flour and soybean flour by a double enzyme treatment method to a level of 40% degree of hydrolysis. The dried protein hydrolysate prepared from the mixed flour had 72% crude protein. This protein was characterized by gel filtration chromatography and SDS-PAGE. Comparison of the amino acid profile of the protein hydrolysate from mixed flours and soyabean flours showed a significant increase in the former one with respect to amino acid contents usually deficient of single oilseed flour hydrolysate. The product is creamish yellow in colour and had a solubility of >90% over a wide pH range of 2–10. The mixed flour protein hydrolysate showed better functional attributes such as foaming, as compared to that from soybean flour alone. 相似文献