核农学报2013，Vol.27Issue(1)：68-74,7.
高压均质处理对甘薯热变性蛋白Alcalase酶解肽乳化特性影响研究
THE EFFECT OF HIGH-PRESURE HOMOGENIZATION ON EMULSIFYING PROPERTIES OF ENZYMATIC PEPTIDES OBTAINED FROM SWEET POTATO HEAT-DENATURED PROTEIN BY ALCALASE
摘要
Abstract
The emulsions of the enzymatic peptides obtained from sweet potato heat-denatured protein (SPHP-A1) using Alcalase were treated by high pressure homogenization. The effects of high pressure homogenization conditions (pressure 0. 1 -80MPa;time 0 -2min) on emulsifying activity index ( EAI) and emulsifying stability index (ESI) of SPHP-A1 emulsions (peptide concentration;0. 1% ;oil volume fraction;25% ) were evaluated. Under the optimum homogeneous conditions, effects of SPHP-A1 concentration (0. 1, 0. 25 , 0. 5 , 1. 0, 1. 5 and 2. 0% , w/V) and oil volume fractions (5,15,25,35 and 45% , V/V)on EAI, ESI, droplet size (d4,3) and viscosity were investigated. The results showed that under high pressure homogenization at 50MPa for lmin, the effect of emulsification was the best, EAI and ESI of the SPHP-A1 emulsion were 158. 14m2 ·g -1 and 318. 06min, they increased by 4 times and 8 times respectively, compared with those of untreated SPHP-A1 emulsions. Under this condition, with the increase of SPHP-A1 concentration, the EAI, droplet size and apparent viscosity of SPHP-A1 emulsions were greatly decreased, while there was a pronounced increase in the ESI (p <0. 05). On the contrary, with the increase of oil volume fraction, the EAI, droplet size and apparent viscosity of SPHP-A1 emulsions were increased significantly, but the ESI had a marked decrease (p <0. 05). It was demonstrated that high pressure homogenization could improve the emulsifying properties of SPHP-A1, and SPHP-A1 concentration and oil volume fraction exhibited significant effects on emulsifying properties of SPHP-A1 emulsions, thereby provided the data support for the potential use of SPHP-A1 in food industry.关键词
甘薯热变性蛋白/Alcalase酶解肽/高压均质/多肽浓度/油相体积分数/乳化特性Key words
sweet potato heat-denatured protein/ enzymatic peptide by Alcalase/ high pressure homogenization/ peptide concentration/ oil volume fraction/ emulsifying properties引用本文复制引用
付婷婷,木泰华..高压均质处理对甘薯热变性蛋白Alcalase酶解肽乳化特性影响研究[J].核农学报,2013,27(1):68-74,7.基金项目
现代农业产业技术体系建设专项(CARS-11-B-19),中国农业科学院中央级公益性科研院所基本科研业务费专项(2012ZL036) （CARS-11-B-19）
