食品工业科技2018，Vol.39Issue(8)：73-77,84,6.DOI:10.13386/j.issn1002-0306.2018.08.014
赤藓糖醇对豌豆分离蛋白结构和功能特性的影响
Effects of erythritol on structural and functional properties of pea protein isolate
摘要
Abstract
Effects of erythritol on structural and functional properties of pea protein isolate were investigated.The effects of erythritol on solubility,water holding capacity,surface hydrophobicity,UV and fluorescence spectroscopy of pea protein isolate (PPI) were explored using 1-naphthalenesulfonicacid-8-(phenylamino)-sodiumsalt (ANS),UV and fluorescence spectroscopy methods.The results revealed that the solubility of PPI increased firstly and then decreased gradually when treated with increasing erythritol,and all reached minimum value at pH4.0.Water holding capacity increased gradually and all reached minimum value at pH5.0.Foamability and emulsifying properties of PPI increased first and finally reached equilibrium.Surface hydrophobicity increased gradually within 0-10％ of PPI mass fraction,and finally became stable.With the increase of PPI mass fraction,tryptophan residues were further exposed and fluorescence intensity increased at first and subsequently stabilized,exhibiting a positive correlation with surface hydrophobicity.The research showed that appropriate erythritol treatment could improve the structural and functional properties of PPI.关键词
豌豆分离蛋白/赤藓糖醇/结构/功能特性Key words
pea protein isolate/erythritol/structural/functional properties分类
轻工纺织引用本文复制引用
周向军,朱敏涛,袁毅君..赤藓糖醇对豌豆分离蛋白结构和功能特性的影响[J].食品工业科技,2018,39(8):73-77,84,6.基金项目
国家自然基金项目(81360619) （81360619）
