| 茶多酚对胡麻粕蛋白表面性质的影响 |
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| 引用本文： | 伊莉,吴锁柱,张晓晓,郝林.茶多酚对胡麻粕蛋白表面性质的影响[J].包装与食品机械,2020(3):13-17. |
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| 作者姓名： | 伊莉 吴锁柱 张晓晓 郝林 |
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| 作者单位： | 1.山西农业大学食品科学与工程学院 |
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| 基金项目： | 山西省重点研发计划项目(201603D211104-03);山西农业大学科技创新基金项目(201314)。 |
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| 摘 要： | 采用碱溶酸沉法提取胡麻粕中的蛋白质并研究了茶多酚(TP)对此蛋白质表面性质的影响。结果表明:添加TP后胡麻粕蛋白的起泡性及泡沫稳定性有明显的提高,当TP添加量为0.08%,温度为30 ℃,pH为6的条件下起泡度和泡沫失水率分别为65.0%和51.5%,温度和pH值均对TP-胡麻粕蛋白体系的起泡性质有影响;添加TP后胡麻粕蛋白的乳化性质也有所提高,当TP添加量为0.04%,温度为40 ℃,pH值为6的条件下乳化性和乳化稳定性分别为44.5%和39.0%。
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| 关 键 词： | 茶多酚 胡麻粕蛋白 起泡性能 乳化性能 |
Study on the Effect of Tea Polyphenols on the Surface Properties of Flax Protein |
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| Yi Li,Wu Suozhu,Zhang Xiaoxiao,Hao Lin.Study on the Effect of Tea Polyphenols on the Surface Properties of Flax Protein[J].Packaging and Food Machinery,2020(3):13-17. |
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| Authors: | Yi Li Wu Suozhu Zhang Xiaoxiao Hao Lin |
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| Affiliation: | (College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China) |
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| Abstract: | The protein was extracted from flaxseed flake using alkali soluble and acid sinking method and the effects of tea polyphenol on the surface properties of flax protein were studied in this paper.The results show that the foaming degree and foam stability of flax protein after addition of TP were significantly improved.The foaming degree and water loss ratio of TP and flax protein mixture system were 65% and 51.5% under the conditions of 30 ℃,pH 6 and 0.08% TP content.Both temperature and pH have influence on the foaming properties of TP and flax protein mixture system.The emulsification properties of the flax protein after addition of TP were improved somewhat.Emulsibility and emulsification stability of flax protein were 44.5% and 39.0% respectively under the conditions of 40 ℃,pH6 and 0.04% TP content. |
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| Keywords: | tea polyphenol flax protein foam properties emulsion properties |
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