热带作物学报2011，Vol.32Issue(12)：2358-2362,5.
椰子分离蛋白起泡性、黏度及其影响因素的研究
Viscosity and Foaming Ability of Coconut Protein Isolates and the Influencing Factors
摘要
Abstract
Coconut protein isolates (CPI) were prepared from defatted coconut flour by the phosphate buffer method. The foaming ability, foaming stability and viscosity of CPI were studied, and the effect on these functional properties by pH, ionic strength, temperature, and protein concentration were studied too. Soybean protein isolates was used as the control. The results showed that the foaming ability and viscosity of CPI was the same to SPI nearly, but the foaming stability of CPI was higher than SPI evidently. And the effect on foaming and viscosity by pH, ionic strength, temperature and concentration of protein was noticeable. The foaming ability and viscosity of CPI was the lowest when the pH value was between pH3.5 and 4.5, which was the isoelectric point (PI) of coconut proteins, and increased as pH away from the PI. However, the foaming stability was the highest when CPI in PI. Lower ionic strength generally increased foaming ability and foaming stability of CPI, however higher ionic strength generally decreased those of CPI. And ionic strength generally decreased the viscosity of CPI and SPI. The viscosity of CPI increased when temperature increased, reaching to the highest when the temperature was 70℃. The viscosity of CPI became even higher when the concentration of CPI increased. The effect of temperature and concentration on viscosity of SPI was similar to that of CPI.关键词
椰子分离蛋白/起泡性/黏度/pH/离子强度Key words
Coconut protein isolates/Foaming ability/Viscosity/Influencing factors分类
农业科技引用本文复制引用
刘磊,郑亚军,李艳,赵松林..椰子分离蛋白起泡性、黏度及其影响因素的研究[J].热带作物学报,2011,32(12):2358-2362,5.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）
