热带作物学报2011，Vol.32Issue(8)：1464-1468,5.DOI:10.3969/j.issn.1000-2561.2011.08.016
pH、离子强度等因素对椰子分离蛋白溶解性和乳化性的影响
Effect of Factors Including pH and Ionic Strength on the Solubility and Emulsion of Coconut Protein Isolates
摘要
Abstract
Coconut protein isolates (CPI) were prepared from defatted coconut flour by phosphate buffer. The nitrogen solubility, emulsifying activity and emulsifying stability of CPI were determined, while some other protein isolates including soybean protein, cottonseed protein were used as the control. Then the effect of external factors including pH, temperature and ionic strength on solubility and emulsion of CPI were investigated too. Comparing to soybean protein isolates and cottonseed protein isolates, coconut protein isolates showed higher solubility and emulsifying activity. The nitrogen solubility and emulsifying capacity of CPI were the lowest between pH3.5 and 4.5, which was the isoelectric point (PI) of coconut protein. Lower ionic strength generally increased the solubility and emulsion of CPI. However higher ionic strength generally decreased those of CPI. And the emulsifying capacity of CPI was the highest when the temperature was 40 ℃, and the solubility showed the highest at 60 ℃. The results showed that external factors such as pH, ionic strength and temperature effected on emulsifying activity through changing the solubility of CPI.关键词
椰子分离蛋白/溶解性/乳化性/pH/离子强度Key words
Coconut protein isolates/ Solubility/ Emulsion/ pH/ Ionic strength分类
农业科技引用本文复制引用
郑亚军,查朦涛,李艳,赵松林,陈卫军..pH、离子强度等因素对椰子分离蛋白溶解性和乳化性的影响[J].热带作物学报,2011,32(8):1464-1468,5.基金项目
公益性行业科研专项(No.200903026) （No.200903026）
海南省自然科学基金(No.20806). （No.20806）
