丝胶蛋白的乳化性能及其影响因素的研究

以废蚕茧为原料,通过高温煮茧得到丝胶蛋白溶液,测定丝胶蛋白溶液的乳化活性、乳化稳定性等指标,结果表明:丝胶蛋白的乳化性能较好。探讨了影响丝胶蛋白乳化性能的因素。乳化性受蛋白质浓度、pH值、离子强度、温度等因素影响较大,具体表现为乳化性能随着蛋白质浓度的增加逐步增大;随pH值的增加先逐渐减小,然后又逐渐增加,在pH值为4时,乳化活性和乳化稳定性达到最小值;乳化活性和乳化稳定性在20℃和50℃之间是随温度的升高而增加,50℃以上随温度的升高而减小;且其受离子浓度影响也是先增后减,在离子浓度为0.6 mol/L时乳化性能最好。

Study on emulsifying properties of sericin and its influencing factors

In this paper,sericin is extracted from waste cocoons in boiling water.Emulsifying activity is the most important and basic function about protein.In this study,emulsifying properties of sericin and its influencing factors were determined.The result suggested that the sericin exhibited good performance about emulsifying activity,and the performance of emulsifier affected by many factors,such as protein concentration,pH,ion strength and temperature.Emulsification properties increase gradually with the increasing of the concentration of proteins,At the point of pH=4,emulsion activity and emulsion stability are minimum.When temperature is between 20℃ and 50℃,emulsifying activity is increased with the rising of temperature.While temperature is more than 50℃,it is decreased with the temperature increases.When the concentration of the ions is 0.6mol/L,emulsifying properties are optimal.