| 金属离子对花生分离蛋白凝胶形成特性的影响 |
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| 引用本文： | 钟世荣,冯治平,吴士业. 金属离子对花生分离蛋白凝胶形成特性的影响[J]. 食品科学, 2010, 31(7): 173-176. DOI: 10.7506/spkx1002-6300-201007038 |
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| 作者姓名： | 钟世荣 冯治平 吴士业 |
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| 作者单位： | 四川理工学院生物工程学院 |
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| 基金项目： | 四川省教育厅自然科学基金项目(08ZA162) |
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| 摘 要： | 以花生仁为原料，用碱提酸沉法提取花生分离蛋白，讨论温度在90℃、pH9、花生分离蛋白质量浓度为14g/100mL 时，不同浓度的NaCl、MgCl2、CaCl2 和CuSO4 对花生分离蛋白形成凝胶的影响。实验表明，CaCl2是较好的凝固剂，浓度为0.06mol/L 时，形成凝胶硬度高，形成时间短，但形成的凝胶胶粒较粗。
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| 关 键 词： | 花生分离蛋白 凝胶 金属离子 |
| 收稿时间： | 2009-12-16 |
Effect of Metal Ions on Gel-forming Characteristics of Peanut Protein Isolate |
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| ZHONG Shi-rong,FENG Zhi-ping,WU Shi-ye. Effect of Metal Ions on Gel-forming Characteristics of Peanut Protein Isolate[J]. Food Science, 2010, 31(7): 173-176. DOI: 10.7506/spkx1002-6300-201007038 |
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| Authors: | ZHONG Shi-rong FENG Zhi-ping WU Shi-ye |
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| Affiliation: | School of Biotechnology Engineering, Sichuan University of Science and Engineering, Zigong 643000, China |
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| Abstract: | Peanut protein isolate was prepared by the method of alkaline extraction followed by acid precipitation. Effects of metal ions such as NaCl, MgCl2, CaCl2 and CuSO4 at various concentrations on gel-forming characteristics of peanut protein isolate were explored under the conditions of 90 ℃, pH 9 and 14 g/100mL peanut protein solution. Results indicated that CaCl2 at the concentration of 0.06 mol/L was a good coagulatant for peanut protein isolate. Higher hardness, shorter gelatin time and thicker colloidal particles of peanut protein isolate were observed under this condition. |
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| Keywords: | peanut protein gel metal ion |
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