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利用碱性蛋白酶水解蛋清蛋白,主要研究了酶用量、底物浓度和酶解时间对蛋清蛋白液起泡性能和乳化性能的影响。实验结果表明,酶解条件对蛋清蛋白液的起泡性能和乳化性能有一定程度的影响,当碱性蛋白酶酶解温度为45~50℃,pH6~8.5时,其最佳酶解条件为酶用量4%,底物浓度3%,酶解时间6h。在此最佳酶解条件下获得的蛋清蛋白酶解液起泡性为27.65%,发泡能力178.26,泡沫稳定性60.33%,乳化容量37.86%,乳化稳定性127.23,乳化活性指数134.53,乳状液稳定指数1.83。 相似文献
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多糖类稳泡剂对大豆分离蛋白起泡性的影响 总被引:3,自引:0,他引:3
探讨了黄原胶等稳泡剂对大豆分离蛋白(SPI)起泡性的影响。黄原胶等稳泡剂可能是由于增加了连续相黏度,继而起到了稳泡作用;而由于热处理能够使蛋白质分子表面暴露的疏水性氨基酸残基增加,从而提高了起泡能力。通过响应面(RSM)分析实验,得出改善SPI起泡特性的最佳工艺条件:加热温度67℃,加热时间18 min,蛋白质浓度3.29(W/V),黄原胶添加量0.13(W/V),搅打时间4.56 min。将最终得到的SPI泡沫与蛋清白泡沫比较,发现二者具有类似的黏性和硬度,且在气泡大小和形状上也较为相近。 相似文献
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本文通过测定核桃油酸价、过氧化值、丙二醛含量、碘值和DPPH自由基清除率五个指标的变化研究比较蛋清蛋白膜、大豆分离蛋白膜及其与木糖美拉德反应产物膜包裹对核桃仁脂质过氧化的影响。结果表明,随着反应时间(08d)的增加,核桃仁酸价、过氧化值和丙二醛含量均呈现上升趋势,DPPH自由基清除率均呈现下降趋势,而碘值则变化不明显。加热第8d时,四种膜包裹核桃仁的酸价、过氧化值和丙二醛含量均小于未包膜的核桃仁,DPPH自由基清除率高于未包膜的核桃仁。四种膜包裹核桃仁的酸价无显著性差异(p>0.05);而过氧化值中以蛋清蛋白膜组较高,且其余三组的无显著性差异(p>0.05);四种膜包裹核桃仁的丙二醛含量均明显低于未包膜组,延缓丙二醛含量上升的效果依次为:大豆分离蛋白-木糖膜>蛋清蛋白-木糖膜>大豆分离蛋白膜>蛋清蛋白膜;大豆分离蛋白-木糖膜包裹核桃仁保留的DPPH自由基清除率明显高于其它三种膜。综上所述,两种蛋白及其美拉德反应产物膜包裹均可延缓核桃仁脂质过氧化,综合各项指标其效果依次为:大豆分离蛋白-木糖膜>蛋清蛋白-木糖膜>大豆分离蛋白膜>蛋清蛋白膜。 相似文献
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Adetiya Rachman Margaret A. Brennan James Morton Charles S. Brennan 《International Journal of Food Science & Technology》2020,55(8):3053-3060
Egg white protein and soy protein were incorporated into a banana and cassava flour blend (75:25) to produce gluten-free pasta. The objectives of study were to investigate the effects of the different protein sources on the physico-chemical properties of gluten-free pasta. The levels of protein inclusion were 0%, 5%, 10% and 15% of composite flour (w/w) for each type of protein. Pasta made from 100% durum wheat semolina was used as controls. The protein fortification affected the total starch, resistant starch and protein content of gluten-free pasta compared to semolina pasta. No significant effects of soy/egg white protein addition were found in either insoluble or soluble dietary fibre content. Cooking properties of pasta (optimum cooking time, swelling index, water adsorption index and cooking loss) and texture properties (firmness and extensibility) were affected by the level of protein addition and the type of protein. Results showed the utilisation of 25% cassava flour and protein inclusion have a promising application in gluten-free pasta production. 相似文献
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A comparison of the buttermilk solids functional properties to nonfat dried milk,soy protein isolate,dried egg white,and egg yolk powders 总被引:1,自引:0,他引:1
Physicochemical (i.e., sulfhydryl group, protein, and total solubility) as well as functional properties (i.e., water-holding and fat-absorption capacity, foaming and emulsification capacity, and stability) of commercial buttermilk solids (BMS) were compared to nonfat dried milk, soy protein isolate, and dried egg yolk and egg white powders on an equivalent protein basis. BMS showed limited functional properties in water-holding capacity (0.75 g water/g protein) and fat-absorption capacity (1.2 g of oil/g of protein), and foaming capacity (0.5 ml of foam/ml of solution) and stability. However, emulsifying capacity and stability of BMS was not significantly different from other dried protein powders. Results indicated that 0.9 g of protein (approximately 0.45%, wt/vol, concentration) from BMS was needed to emulsify a maximum oil concentration of 50% in water at temperatures up to 50 degrees C. Denaturation of protein, quantified by free sulfhydryl groups, was a critical factor affecting the functionality of BMS and all other protein powders tested. The milk fat globule membrane present in BMS did not enhance either emulsifying capacity or stability. 相似文献
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使用碱性蛋白酶对大豆分离蛋白进行改性,以改善蛋白质的起泡性能。探讨酶水解过程中的酶解时间、酶解温度、底物浓度、加酶量、p H对蛋白起泡能力和泡沫稳定性的影响,在此基础上通过正交实验确定了碱性蛋白酶水解大豆分离蛋白提高起泡能力的最优水解条件:时间40 min、温度50℃、底物浓度8%、加酶量0.04%、p H8,提高泡沫稳定性最佳水解条件:时间30 min、温度40℃、底物浓度6%、加酶量0.04%、p H9。测定上述条件下大豆分离蛋白的起泡能力和泡沫稳定性分别为217.50%和93.10%。改性前后蛋白质起泡能力和泡沫稳定性均有所改善,与未改性蛋白相比起泡能力和泡沫稳定性分别提高了61.11%和20.38%。 相似文献
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Food properties of egg white protein modified by rare ketohexoses through Maillard reaction
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Siwaporn O'Charoen Shigeru Hayakawa Masahiro Ogawa 《International Journal of Food Science & Technology》2015,50(1):194-202
d ‐psicose (Psi), a rare ketohexose, improves food properties of proteins through the Maillard reaction (MR) much more than d ‐fructose (Fru). This encouraged us to investigate the improvement of food properties of proteins through MR with various rare ketohexoses (d ‐psicose, Psi; d ‐tagatose, Tag; and d ‐sorbose, Sor). The food properties of egg white protein (EWP) after reaction with Psi, Tag, Sor and Fru were studied. Psi‐EWP (43.3 μmol TE g?1) and Tag‐EWP (43.4 μmol TE g?1) had the highest antioxidant activity, followed by Sor‐EWP (38.4 μmol TE g?1) and Fru‐EWP (38.9 μmol TE g?1). MR enhanced the breaking stress of heat‐induced EWP gels by 224–267%. The breaking stress was higher in Psi‐EWP (81.1 kN m?2), Tag‐EWP (80.0 kN m?2) and Sor‐EWP (77.8 kN m?2) than in Fru‐EWP (71.6 kN m?2). Furthermore, the foaming capacity was highest in Psi‐EWP and Sor‐EWP. Rare ketohexoses improved food properties of EWP more than Fru. Overall, Psi offered the greatest functional improvement. 相似文献
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以微波改性蛋白和低筋粉为原料,制作富含大豆蛋白的蛋糕。实验采用单因素和正交实验对微波改性蛋白蛋糕成品进行感官评定,确定出微波改性蛋白蛋糕的最佳工艺配方。结果表明:微波改性蛋白具有良好的起泡性,可替代蛋糕制作中的部分鸡蛋。微波改性蛋白的替代率对产品感官品质的影响最大,其次是糖用量、搅打时间和疏松剂用量。微波改性蛋白蛋糕的最佳工艺条件为:微波改性蛋白替代率20%、绵白糖用量110%、搅打时间16min、疏松剂用量0.6%,以此最佳工艺条件生产的产品口感松软,风味纯正,品质优良。质构仪测定结果为硬度642.663,弹性0.883,咀嚼性0.809,咀嚼度459.367。 相似文献
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温度对于大豆分离蛋白起泡性的影响研究 总被引:3,自引:1,他引:2
研究了20~90℃下商业用大豆分离蛋白(SPI)的起泡性。随着溶解温度的升高,5%大豆分离蛋白的溶解性及疏水性逐渐提高,起泡能力逐渐增强,泡沫稳定性则逐渐下降;将不同温度下5%大豆分离蛋白中的可溶性蛋白采用离心方法分离后发现可溶性蛋白的起泡性表现出与5%大豆分离蛋白相反的趋势,尤其在20~40℃的溶解温度下可溶性蛋白的起泡性远远优于大豆分离蛋白的起泡性。研究结果也说明,溶液中高比例可溶性大豆蛋白的存在可能有利于蛋白质泡沫的形成,但不能对泡沫的稳定性起到良好的支撑作用,同时大豆蛋白在溶液中的构象也会影响其起泡性。 相似文献
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为探究蛋清蛋白对豌豆淀粉凝胶化及凝胶特性的影响。分别以0%、3%、6%、9%和12%的蛋清蛋白替代豌豆淀粉,研究蛋清蛋白对豌豆淀粉糊化特性、热特性、静态流变、动态流变、凝胶质构及水分子状态的影响。结果表明:蛋清蛋白以浓度依赖的方式影响豌豆淀粉的糊化特性,峰值黏度、谷值黏度、崩解值、最终黏度、回生值均随蛋清蛋白添加量增加而降低,而糊化温度则升高。蛋清蛋白对豌豆淀粉凝胶化温度影响不显著,但降低了淀粉的凝胶化焓值。添加不同量蛋清蛋白的豌豆淀粉糊均表现为假塑性流体特征,Herchel-Bulkley模型能够很好地拟合其静态流变行为,稠度指数和屈服应力均随蛋清蛋白添加量增加而降低。添加蛋清蛋白降低了豌豆淀粉糊体系的黏弹性及凝胶的硬度、强度和可塑性。蛋清蛋白对豌豆淀粉凝胶中自由水含量影响不显著,但使结合水含量增加而不可流动束缚水含量降低。 相似文献
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大豆分离蛋白起泡性和乳化性影响因素的研究 总被引:4,自引:0,他引:4
大豆分离蛋白的乳化性和起泡性与蛋白质、NaCl、卡拉胶、蔗糖和山梨酸钾含量、pH值、加热温度等密切相关。蛋白质质量浓度分别为2.0g/100mL和2.5g/100mL时,大豆分离蛋白乳化性和起泡性分别达到最大值;远离pH4.5,大豆分离蛋白起泡性和乳化性增加;加热温度45℃时起泡性最好,而乳化性最差;氯化钠、卡拉胶、山梨酸钾添加量分别为1.00g/100mL、0.20g/100mL、0.08g/100mL时,起泡性和乳化性好;添加蔗糖会使蛋白质的起泡性下降,而蔗糖添加量6.0g/100mL时乳化性好。 相似文献
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大豆蛋白在面条中的应用研究 总被引:6,自引:0,他引:6
研究了添加大豆蛋白粉、改性大豆蛋白粉(面条专用)、大豆浓缩蛋白、大豆分离蛋白对面条品质的影响。结果表明,普通的大豆蛋白对面条品质有不良影响,但添加改性后的大豆蛋白粉,在6%的用量以内,对面团品质没有不良影响。 相似文献