| 胰蛋白酶水解对荞麦蛋白功能特性的影响 |
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| 引用本文： | 龚倩,唐传核,杨晓泉.胰蛋白酶水解对荞麦蛋白功能特性的影响[J].食品科学,2010,31(5):244-247. |
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| 作者姓名： | 龚倩 唐传核 杨晓泉 |
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| 作者单位： | 华南理工大学轻工与食品学院 |
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| 摘 要： | 研究胰蛋白酶水解及热处理对荞麦蛋白功能特性的影响。结果表明：随水解度的增大，蛋白质溶解性增大，表面疏水度降低，乳化性及乳化稳定性升高，起泡能力及泡沫稳定性下降。热处理使荞麦蛋白溶解性上升，表面疏水度增大，乳化性及乳化稳定性下降，起泡能力上升，并且加热处理可抑制由于水解度下降导致的泡沫稳定性降低的趋势。
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| 关 键 词： | 荞麦蛋白 胰蛋白酶 热处理 功能特性 |
| 收稿时间： | 2009-06-16 |
Effect of Trypsin Hydrolysis on Functional Properties of Buckwheat Protein Isolate |
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| GONG Qian,TANG Chuan-he,YANG Xiao-quan.Effect of Trypsin Hydrolysis on Functional Properties of Buckwheat Protein Isolate[J].Food Science,2010,31(5):244-247. |
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| Authors: | GONG Qian TANG Chuan-he YANG Xiao-quan |
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| Affiliation: | College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China |
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| Abstract: | In this study, the effects of limited trypsin hydrolysis and heating treatment on physicochemical and functional properties of buchwheat protein isolate (BPI) were investigated. Results indicated that higher hydrolysis degree could result in the improvement of protein solubility and emulsification stability, and the reduction of surface hydrophobicity, emulsifying ability and stability, and foaming ability and foam stability. However, heating treatment could lead to the increase of protein solubility, surfa... |
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| Keywords: | buckwheat protein trypsin heating treatment functional property |
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