食品科学2011，Vol.32Issue(15)：10-13,4.
不同分子质量段猪皮胶原蛋白酶解物乳化性质
Emulsifying Properties of Pigskin Collagen Peptides with Different Molecular Weights
摘要
Abstract
Ultra-filtration was used to separate pigskin collagen hydrolysate prepared by sequential hydrolysis with alcalase followed by papain and three peptide fractions including PCH1,PCH2 and PCH3 were obtained.Colorimetry was used to determinate the emulsifying capacity and emulsion stability of PCH1,PCH2 and PCH3 under various conditions of pH,soluble protein concentration and oil amount.The results showed that the emulsifying capacity and emulsion stability of PCH1,PCH2 and PCH3 could be greatly affected by pH,soluble protein concentration and oil amount（P0.05）.Soluble protein concentration was found to be the most obvious affecting factor.In addition,PCH2 and PCH3 had stronger emulsifying capacity than PCH1（P0.05）.PCH peptide having better emulsifying properties was determined to have a lower molecular weight.关键词
猪皮/酶解物/乳化活力/乳化稳定性Key words
pigskin/hydrolysate/emulsifying activity/emulsion stability分类
轻工纺织引用本文复制引用
余东华,徐志宏,魏振承,张业辉,周玲玲,王崇..不同分子质量段猪皮胶原蛋白酶解物乳化性质[J].食品科学,2011,32(15):10-13,4.基金项目
广东省科技攻关计划项目（2009A080209001 （）
2009A020101002） （）
