陕西科技大学学报2017，Vol.35Issue(5)：128-132,138,6.
核桃分离蛋白溶解性、乳化性影响因素研究
Study on the influencing factors of solubility and emulsification of walnut protein isolates
摘要
Abstract
In this study ,walnut protein isolates were prepared by alkali extraction and acid precipitation .The effects of different factors(pH ,ionic strength ,gum arabic)on the solubili-ty ,emulsification activity and emulsification stability of walnut protein were studied .The re-sults showed that the solubility ,emulsification activity and emulsification stability were the lowest around isoelectric point (pH 5 .0) .At pH 3 .0 and pH 8 .0 ,the addition of NaCl ,CaCl2 and gum arabic decreased the solubility of the proteins .Arabia gum had greater effect on the solubility of the proteins in acidic condition ,w hereas ,NaCl and CaCl2 had greater effect on the solubility of proteins in alkali condition .In addition ,the solubility of proteins was more greatly affected by CaCl2 than by NaCl .At different pH ,NaCl decreased the emulsifying ac-tivity and emulsifying stability of the proteins ,meanw hile gum arabic increased the proteins′emulsifying activity however ,their emulsifying stability first drop and then increased .关键词
核桃分离蛋白/溶解性/乳化性/乳化稳定性Key words
walnut protein isolates/solubility/emulsifying activity/emulsifying stability分类
轻工纺织引用本文复制引用
易建华,曹灿,朱振宝..核桃分离蛋白溶解性、乳化性影响因素研究[J].陕西科技大学学报,2017,35(5):128-132,138,6.基金项目
国家自然科学基金项目(31671888) （31671888）
陕西科技大学博士科研启动基金项目(2017BJ-21) （2017BJ-21）
