食品与机械2012，Vol.28Issue(3)：17-20,4.DOI:10.3969/j.issn.1003-5788.2012.03.005
不同因素对白果蛋白持油性、持水性和起泡性的影响
Effect of different factors on oil-absorbing, water-holding and foaming capacities of ginkgo protein
孙小斐 1乔玉辉1
作者信息
- 1. 中国农业大学资源与环境学院,北京100193
- 折叠
摘要
Abstract
Effects of temperature on oil-absorbing capacity and water-holding capacity of ginkgo protein were investigated, and effects of pH value, NaCl and sucrose on foaming capacity and foaming stability of ginkgo protein were studied. Experimental results showed that oil-absorbing capacity of ginkgo protein reached the highest at 3. 32% when temperature was 40℃,and water-holding capacity of ginkgo protein reached the highest at 2. 97% when temperature was 45℃. The foaming capacity and foaming stability of ginkgo protein had respectively positive relationship with NaCl concentration within the range from 0 to 0. 4 mol/L. Foaming capacity and foaming stability arrived at the highest value at NaCl concentration of 0. 6 mol/L. But a higher level of NaCl concentration resulted in a remarkable decline in both of them. As sucrose concentration increased, the foaming stability increased,while no pronounced changes were observed in the foaming capacity. Foaming capacity and foaming stability were negatively related to the pH value of solution ranging from 1 to 3. Whereas, positively related to the pH value from 11 to 13. And the foaming capacity and foaming stability were the strongest when pH value was 13.关键词
白果/蛋白/持油性/持水性/起泡能力/泡沫稳定性Key words
ginkgo,protein,oil-absorbing capacity/ water-holding capacity/ foaming capacity/ foaming stability引用本文复制引用
孙小斐,乔玉辉..不同因素对白果蛋白持油性、持水性和起泡性的影响[J].食品与机械,2012,28(3):17-20,4.
