食品与机械2018，Vol.34Issue(1)：7-12,6.DOI:10.13652/j.issn.1003-5788.2018.01.002
影响豌豆蛋白乳化特性的分子机制
Study on the molecular mechanism of the effects on emulsifying properties of pea proteins
摘要
Abstract
The emulsifying properties of pea proteins and the molecular mechanism that affected the emulsifying properties were investigated in this study.The pea protein powder was used to prepare emulsions using soy bean oil by homogenizing technique.The parameters of the emulsions were studied including the emulsifying property,stability,interfacial adsorption property and the competitive adsorption of components of pea proteins.The results indicated that when the protein concentration was within 1 to 30 mg/mL,with the increasing of concentration,the particle size of emulsions was decreasing,the emulsifying property and stability improved,and protein aggregates werc losing the superiority in competitive adsorption,while the proportion of vicilin and legumin increased.When the protein concentration was higher than 20 mg/mL,the average diamcter of oil droplets was lower than 1.06 μm,the interfacial adsorption of pea proteins would reach the saturation state.While there were more vicilin than legumin in surface proteins,whenthe proportion of aggregates was very low,which was less than the initial pea protein composition.关键词
豌豆/蛋白/乳化特性/界面吸附/竞争吸附Key words
pea/protein/emulsifying property/interfacial adsorption/competitive adsorption引用本文复制引用
卢菊慧,钟芳,陈茂深..影响豌豆蛋白乳化特性的分子机制[J].食品与机械,2018,34(1):7-12,6.
