牛血清白蛋白的乳化和起泡特性

研究蛋白质量浓度、pH 值、CaCl2 质量浓度和温度对牛血清白蛋白(BSA)的乳化性、乳化稳定性、起泡性和起泡稳定性的影响。结果表明：蛋白质量浓度为0.1g/100mL 时乳化性和乳化稳定性最大，pH 值为5 时乳化性和乳化稳定性最小，乳化性随着CaCl2 质量浓度的增加而缓慢增大，乳化稳定性随着CaCl2 质量浓度的增加而减小，60℃时乳化性较好，乳化稳定性在60℃后显著下降；随着蛋白质质量浓度的增加，起泡性呈上升趋势，起泡稳定性先上升后下降，在质量浓度为1.5g/100mL 时起泡稳定性最好；pH 值为5 时起泡性最小，而此时起泡稳定性最好；CaCl2 质量浓度对起泡性和起泡稳定性没有影响。

Emulsifying and Foaming Properties of Bovine Serum Albumin

In this work, we evaluated the effects of protein concentration, pH, CaCl2 concentration and temperature on the emulsifying activity (EA), emulsifying stability (ES), foaming activity (FA) and foam stability (FS) of bovine serum albumin (BSA). The highest values of EA and ES were both obtained at protein concentration of 0.1 g/100 mL, and the lowest values were obtained at pH 5. EA increased slowly as CaCl2 concentration increased, whereas ES presented an opposite change. The highest EA was found at 60 ℃ and ES decreased notably when temperature was over 60 ℃. FA increased, and FS ascended first and then descended with increasing protein concentration. FS reached a maximum at 1.5 g/100 mL protein concentration. At pH 5, FA reached a minimum and FS a maximum. CaCl2 concentration had no obvious influence on both FA and FS.