食品科学技术学报2019，Vol.37Issue(1)：41-46,6.DOI:10.3969/j.issn.2095-6002.2019.01.007
鸡白汤多肽序列组成与乳化性能相关性研究
Study on Relativity of Polypeptides Sequence and Emulsifying Properties in White Chicken Broth
摘要
Abstract
The sequence relativit≥ and emulsif≥ing properties of the pol≥peptides in traditional Chinese white chicken broth were studied. The white chicken broth stewed for 3 hours was centrifuged and the stable emulsified la≥er was obtained. The emulsif≥ing pol≥peptide solution was acquired b≥ defatting and microfiltration of the emulsified la≥er. The average length of pol≥peptide was 13 amino acid residues and its critical micelle concentration was 4 mg/mL. The emulsif≥ing pol≥peptide solution was then treated b≥3 kDa ultrafiltration, and 1 646 pol≥peptides were sequenced b≥HPLC MS. The average h≥drophobilit≥degree of these pol≥peptides was 4 791. 70 kJ/mol. Most pol≥peptides consisted of a similar ratio of h≥dro-philic and h≥drophobic amino acids, while the≥ contained a low ratio of strong h≥drophilic and h≥drophobic amino acids. The either end of these emulsif≥ing peptides were mainl≥ h≥drophilic amino acids. This stud≥ ma≥ be helpful to develop novel natural pol≥peptide surfactants.关键词
鸡汤/多肽/乳化/亲水性/疏水性/表面活性剂Key words
chicken broth/pol≥peptides/emulsif≥ing/h≥drophilic/h≥drophobic/surfactant分类
轻工纺织引用本文复制引用
段娜娜,张天睿,廖永红,周晓宏..鸡白汤多肽序列组成与乳化性能相关性研究[J].食品科学技术学报,2019,37(1):41-46,6.基金项目
国家自然科学基金地区科学基金项目([2014]31460537). （[2014]31460537）
