不同因素对白果蛋白持油性、持水性和起泡性的影响

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。

Effect of different factors on oil-absorbing, water-holding and foaming capacities of ginkgo protein

Effects of temperature on oil-absorbing capacity and water-holding capacity of ginkgo protein were investigated,and effects of pH value,NaCl and sucrose on foaming capacity and foaming stability of ginkgo protein were studied.Experimental results showed that oil-absorbing capacity of ginkgo protein reached the highest at 3.32% when temperature was 40 ℃,and water-holding capacity of ginkgo protein reached the highest at 2.97% when temperature was 45 ℃.The foaming capacity and foaming stability of ginkgo protein had respectively positive relationship with NaCl concentration within the range from 0 to 0.4 mol/L.Foaming capacity and foaming stability arrived at the highest value at NaCl concentration of 0.6 mol/L.But a higher level of NaCl concentration resulted in a remarkable decline in both of them.As sucrose concentration increased,the foaming stability increased,while no pronounced changes were observed in the foaming capacity.Foaming capacity and foaming stability were negatively related to the pH value of solution ranging from 1 to 3.Whereas,positively related to the pH value from 11 to 13.And the foaming capacity and foaming stability were the strongest when pH value was 13.