现代食品科技2017，Vol.33Issue(3)：203-209,7.DOI:10.13982/j.mfst.1673-9078.2017.3.031
酶解产物浓度和油相体积分数对甘薯蛋白酶解产物乳化特性的影响
Effects of Hydrolysate Concentrations and Oil Volume Fractions on the Emulsifying Properties of Sweet Potato Protein Hydrolysates
摘要
Abstract
The effects of hydrolysate concentrations (0.10％,0.25％,0.50％,0.75％,and 1.00％,m/V) and oil volume fractions (5％,15％,25％,35％ and 45％,V/V) on the microstructure,average particle size (d4,3),emulsifying activity index (EAI),emulsion stability index (ESI),and rheological properties of the emulsion of sweet potato protein hydrolysates prepared under high pressure were evaluated.When the hydrolysate concentration was low and the oil volume fraction was high,the particles of emulsion were uniform and small.An increase in the protein concentration resulted in a gradual decrease in the d4,3,EAI and ESI of the emulsions.However,an increase in the oil volume fraction led to a gradual reduction of c4,3,and a gradual increase in the EAI of the emulsion.ESI initially increased but was then reduced (p＜0.05).When the hydrolysate concentration was low and the oil volume fraction was high,the initial apparent viscosity of the emulsion was also high,exhibiting the phenomenon of shear thinning within the shear rate range of 1～100 s-1.The hydrolysate concentration and the oil volume fraction were closely related to the d4,3,EAI,ESI,and rheological properties of the emulsion.These were the important factors affecting the emulsifying property of sweet potato protein hydrolysates.关键词
甘薯蛋白/酶解产物浓度/油相体积分数/乳化特性Key words
sweet potato protein/hydrolysate concentration/oil volume fraction/emulsifying property引用本文复制引用
崔珊珊,木泰华,张苗,孙红男,陈井旺..酶解产物浓度和油相体积分数对甘薯蛋白酶解产物乳化特性的影响[J].现代食品科技,2017,33(3):203-209,7.基金项目
国家自然科学基金面上项目(31371878) （31371878）
现代农业产业技术体系建设专项(CARS-11-B-19) （CARS-11-B-19）
