核农学报2012，Vol.26Issue(7)：1018-1024,7.
甘薯热变性蛋白限制性酶解产物的乳化特性研究
EMULSIFYING PROPERTIES OF HYDROLYSATES MADE BY LIMIT ENZYMATIC HYDROLYSIS OF SWEETPOTATO HEAT-DENATURED PROTEIN
摘要
Abstract
The hydrolysates made by limit enzymatic hydrolysis of sweetpotato heat-denatured protein(SPHP) which treated with five different types of enzymes(Alcalase,As1.398,Neutrase,Pepsin,Trypsin) were investigated.The average droplet size(d4,3),emulsifying activity index(EAI),emulsifying stability index(ESI),emulsion microstructure and apparent viscosity of supernatant and precipitate by centrifugation from each hydrolysates were determined or observed respectively.The results showed that the solubility of supernatants and precipitates were increased,but the solubility of precipitates were increased with less range than that of supernatants.D4,3 of SPHP was 71.96μm as a control,however D4,3 of the hydrolysates including supernatants and precipitates were decreased,and supernatants had a lower D4,3 values than that of precipitates.D4,3 of supernatant of pepsin hydrolysates showed the smallest value(14.94μm).The emulsion droplets of supernatant hydrolysates became more homogenous in size,while the precipitate hydrolysates still retained big size and inhomogeneity.In addition,EAI of SPHP was 11.21m2/g,but EAI of the hydrolysates including supernatants and precipitates were increased markedly(P0.05),and the supernatant of pepsin hydrolysate had the highest EAI value(70.32m2/g).Furthermore,ESI values of the hydrolysates were increased.Compare with precipates,supernatants had a lower apparent viscosity and all emulsions were shear-thinning non-Newtonian fluids.关键词
甘薯热变性蛋白/限制性酶解/乳化特性Key words
sweetpotato heat-denatured protein/limited enzymatic hydrolysis/emulsifying properties分类
轻工纺织引用本文复制引用
付婷婷,木泰华,陈井旺,张苗,田梦辰..甘薯热变性蛋白限制性酶解产物的乳化特性研究[J].核农学报,2012,26(7):1018-1024,7.基金项目
现代农业产业技术体系建设专项 （）
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 （）
