棉籽多肽功能性和稳定性的研究

以棉籽蛋白粉为原料,采用Alcalase碱性蛋白酶和Flavourzyme风味蛋白酶双酶分步水解法,制备了棉籽多肽,对棉籽多肽的溶解度、黏度、乳化性、起泡性、稳定性等功能特性进行了研究。结果表明,棉籽多肽具有良好的溶解性且不受pH值的影响,具有高浓度、低黏度的特点,具有良好的乳化性、起泡性等功能活性,具有良好的热稳定性和冷藏稳定性。

Study on Functional Properties and Stability of Cotton-seed Peptides

Cottonseed peptides were produced by Alcalase and Flavourzyme using a meal of cottonseed as material.The functional properties were investigated,such as solubility,viscosity,foam property and foam stability,emulsify property and emulsify stability.The results showed that the cottonseed peptide had better function,including high dissolution,low viscosity,better activity on emulsifying and forming,and good stability during storage.