猪血蛋白肽功能性质的研究

试验测定了猪血蛋白肽的化学成分和等电点,研究了pH、蛋白肽浓度对猪血蛋白肽溶解性、浊度、乳化性、乳化稳定性、起泡性和起泡稳定性的影响。结果表明:本试验所用猪血蛋白肽蛋白含量为85.03%;等电点为pH5,在等电点时,其溶解性、乳化性、乳化稳定性和起泡性最小,而浊度、起泡稳定性在这点最大;温度在50℃时蛋白肽开始变性,高于50℃时蛋白质的溶解性降低,浊度增加。

Functional Properties of Porcine Blood Peptides

The chemical composition and the isoelectric point （pI） of porcine blood peptides were studied and the factors affecting its functional properties were analyzed including pH and peptides concentration. The results showed that porcine blood peptides contained 83.03% of protein and the isoelectric point was pH 5, at which porcine blood peptides possessed the minimum of solubility, emulsifying activity and emulsion stability of porcine plasma protein. However, the turbidity, foaming stability reached a maximum at this point. Porcine blood peptides was denaturation when temperature at 50℃. This denaturation was accompanied by the reduction in solubility and increase in turbidity.