| 花生蛋白水解物对色拉酱贮藏稳定性的影响 |
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| 引用本文： | 阮雁春,彭旭东,杨丹. 花生蛋白水解物对色拉酱贮藏稳定性的影响[J]. 食品与发酵工业, 2021, 0(8): 96-100 |
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| 作者姓名： | 阮雁春 彭旭东 杨丹 |
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| 作者单位： | 江苏旅游职业学院烹饪科技学院 |
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| 基金项目： | 四川省教育厅人文社科重点研究基地川菜发展研究中心(CC20Z16)。 |
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| 摘 要： | 该文将花生蛋白水解物以不同的添加量(0.25％、0.5％、1％,质量分数)添加到色拉酱中,探索花生蛋白水解物对色拉酱贮藏稳定性的影响,测定了离心乳析率、离心破乳时间、黏度、过氧化物生成量(peroxide val-ue,POV)、硫代巴比妥酸(thiobarbituric acid,TBA)值以及蛋白水解物的分布等指标...
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| 关 键 词： | 花生蛋白水解物 色拉酱 乳化稳定性 氧化稳定性 |
Effect of peanut protein hydrolysate on the storage stability of salad sauce |
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| RUAN Yanchun,PENG Xudong,YANG Dan. Effect of peanut protein hydrolysate on the storage stability of salad sauce[J]. Food and Fermentation Industries, 2021, 0(8): 96-100 |
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| Authors: | RUAN Yanchun PENG Xudong YANG Dan |
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| Affiliation: | (College of Cuisine Science and Technology,Jiangsu College of Tourism Yangzhou,Yangzhou 225100,China) |
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| Abstract: | In this experiment,peanut protein hydrolysates with different amounts(0.25%,0.5%,1%)were added to the salad sauce in order to explore the effect of peanut protein hydrolysate on the storage stability of salad sauce.The centrifugal demulsification rate,demulsification time,viscosity,peroxide value(POV),thiobarbituric acid(TBA)value and the distribution of protein hydrolysates were determined.The results showed that the more the peanut protein hydrolysate was added,the lower the demulsification occurred and the longer the demulsification time and viscosity were.Besides,the emulsifying effect of the salad sauce was increased.Moreover,peanut protein hydrolysate could be adsorbed on the oil-water interface,which can significantly reduce the POV and TBA values of salad sauce during 4-week storage,and effectively inhibited the oxidation of the oil. |
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| Keywords: | peanut protein hydrolysate salad sauce emulsification stability oxidation stability |
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