| 不同分子量段猪皮胶原蛋白酶解物乳化性质 |
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| 引用本文： | 余东华,徐志宏,魏振承,张业辉,周玲玲,王 崇.不同分子量段猪皮胶原蛋白酶解物乳化性质[J].食品科学,2011,32(15):10-13. |
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| 作者姓名： | 余东华 徐志宏 魏振承 张业辉 周玲玲 王 崇 |
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| 作者单位： | 1. 华中农业大学食品科学技术学院
2. 广东省农科院生物技术研究所，农业部功能食品开放重点实验室 |
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| 基金项目： | 广东省科技攻关计划项目(2009A080209001；2009A020101002) |
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| 摘 要： | 采用超滤分离得到3种不同分子质量段的猪皮胶原蛋白酶解物(PCH 1、PCH 2、PCH 3)，并以比色法研究3种酶解物在不同pH值、可溶性蛋白质量浓度和用油量体积分数3个条件下的乳化能力和乳化稳定性。结果表明：pH值、可溶性蛋白质量浓度和用油量体积分数均能显著影响PCH 1、PCH 2、PCH 3的乳化能力和乳化稳定性(P＜0.05)，且以可溶性蛋白质量浓度对乳化能力的影响最大。PCH 2和PCH 3的乳化能力显著大于PCH 1(P＜0.05)。分子质量分析结果表明分子质量较小的多肽溶液乳化性质较好。
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| 关 键 词： | 猪皮 酶解物 乳化活力 乳化稳定性 |
Emulsifying Properties of Pigskin Collagen Peptides with Different Molecular Weights |
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| YU Dong-hua,XU Zhi-hong,WEI Zhen-cheng,ZHANG Ye-hui,ZHOU Ling-ling,WANG Chong.Emulsifying Properties of Pigskin Collagen Peptides with Different Molecular Weights[J].Food Science,2011,32(15):10-13. |
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| Authors: | YU Dong-hua XU Zhi-hong WEI Zhen-cheng ZHANG Ye-hui ZHOU Ling-ling WANG Chong |
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| Affiliation: | (1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；2.Key Laboratory of
Functional Food, Ministry of Agriculture, Bio-technology Research Institute, Guangdong Academy of Agricultural Sciences,
Guangzhou 510610, China) |
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| Abstract: | Ultra-filtration was used to separate pigskin collagen hydrolysate prepared by sequential hydrolysis with alcalase followed by papain and three peptide fractions including PCH1, PCH2 and PCH3 were obtained. Colorimetry was used to determinate the emulsifying capacity and emulsion stability of PCH1, PCH2 and PCH3 under various conditions of pH, soluble protein concentration and oil amount. The results showed that the emulsifying capacity and emulsion stability of PCH1, PCH2 and PCH3 could be greatly affected by pH, soluble protein concentration and oil amount (P＜0.05). Soluble protein concentration was found to be the most obvious affecting factor. In addition, PCH2 and PCH3 had stronger emulsifying capacity than PCH1 (P＜0.05). PCH peptide having better emulsifying properties was determined to have a lower molecular weight. |
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| Keywords: | pigskin hydrolysate emulsifying activity emulsion stability |
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