| 甘薯叶可溶性蛋白乳化性及其稳定性研究 |
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| 引用本文： | 吕巧枝,黄彦芳,王晓梅,孙玉清,方杰.甘薯叶可溶性蛋白乳化性及其稳定性研究[J].食品工业科技,2010(1). |
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| 作者姓名： | 吕巧枝 黄彦芳 王晓梅 孙玉清 方杰 |
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| 作者单位： | 北京农业职业学院园艺系,北京,102442 |
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| 摘 要： | 以甘薯鲜叶为原料,采用碱提酸沉法提取甘薯叶可溶性蛋白(SPSPL),以甘薯叶压榨粉(SPLE)和大豆蛋白粉(SP)为参照,研究了pH、氯化钠浓度和温度等环境因素对甘薯叶可溶性蛋白乳化及其稳定性的影响。pH、氯化钠浓度和温度对甘薯叶可溶性蛋白乳化性影响较大。与SPLE和SP比较,SPSPL在碱性(pH10)范围内乳化性及其稳定性都较大,低盐浓度下(0.1mol/LNaCl)乳化性较大,但乳化稳定性随盐浓度的增加而降低,60℃时乳化性及其稳定性较好。
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| 关 键 词： | 甘薯叶 可溶性蛋白 乳化性 |
Study on the emulsifying capacity and emulsion stability of soluble protein from sweet potato leaves |
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| LV Qiao-zhi,HUANG Yan-fang,WANG Xiao-mei,SUN Yu-qing,FANG Jie.Study on the emulsifying capacity and emulsion stability of soluble protein from sweet potato leaves[J].Science and Technology of Food Industry,2010(1). |
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| Authors: | LV Qiao-zhi HUANG Yan-fang WANG Xiao-mei SUN Yu-qing FANG Jie |
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| Affiliation: | LV Qiao-zhi,HUANG Yan-fang,WANG Xiao-mei,SUN Yu-qing,FANG Jie(Beijing Agriculture Vocational College,Beijing 102442,China) |
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| Abstract: | The emulsifying capacity(EC)and emulsion stability(ES)of soluble protein from sweet potato leaves(SPSPL)by alkaline extraction and acid precipitation were studied.Using soy protein(SP)and sweet potato leaf extrusion(SPLE)as standards,the effects of pH,NaCl concentration and temperature on the EC and ES of SPSPL were studied.The results showed that pH,NaCl concentration and temperature strongly affected EC of SPSPL.Compared to SP and SPLE,SPSPL showed higher EC at both alkaline condition(pH10)and low NaCl co... |
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| Keywords: | sweet potato leaves soluble protein emulsifying capacity |
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