食品与发酵工业2017，Vol.43Issue(6)：98-103,6.DOI:10.13995/j.cnki.11-1802/ts.201706016
金华火腿粗肽液的乳化特性
Emulsifying properties of crude peptides from Jinhua ham
忽晓平 1赵改名 1柳艳霞 1田玮 1周光宏2
作者信息
- 1. 河南农业大学食品科学技术学院,河南省肉制品加工与质量安全控制重点实验室,河南郑州,450002
- 2. 南京农业大学食品科技学院,国家肉品质量与安全控制工程技术研究中心,江苏南京,210095
- 折叠
摘要
Abstract
Crude peptides were extracted from Jinhua ham using acid dissolving and alcohol precipiting method.Emulsifying capacity (EC),emulsifying activity index (EAI),emulsifying stability index (ESI),viscosity index and particle size distribution of crude peptides varied with the concentration were measured.Tween 80 was used as a reference,emulsifying properties of extracted peptides were evaluated.The results revealed that the EAI was significantly negatively correlated with concentration,while ESI,EC and viscosity were significantly positively correlated with concentration(P ＜ 0.01).At 4.5 mg/mL concentration,the average of EC and EAI were (73.31 ± 0.96)％ and (24.28 ±0.94) m2/g respectively,viscosity reached 80.01％ of Tween 80 (4.5％);when concentration was greater than 3.0 mg/mL,ESI reached more than 90.00％ of Tween 80;when concentration was less than 4.5 mg/mL,concentration changes had significant effect on ESI(P ＜ 0.05);the average particle size decreased with the increase of emulsion concentration.In conclusions,the crude peptides extracted from Jinhua ham show good emulsifying ability.关键词
金华火腿/肽/乳化特性Key words
Jinhua ham/peptides/emulsifying properties引用本文复制引用
忽晓平,赵改名,柳艳霞,田玮,周光宏..金华火腿粗肽液的乳化特性[J].食品与发酵工业,2017,43(6):98-103,6.
