摘要
丝素在 pH3～ 1 0范围内具有较好的乳化能力和优良的乳化稳定性 ;氯化钠的添加使丝素的乳化能力和乳化稳定性略微下降 ;随着丝素质量浓度的增加 ,丝素的乳化能力和乳化稳定性均增强 ,当丝素质量浓度高于 0 5g/dL时 ,乳化能力的增幅变缓。丝素的表面疏水性低于酪蛋白酸钠 ,经高速剪切作用后 ,表面疏水性显著增加。以丝素为壁材的微胶囊化薄荷油缓释性能良好。
Functional properties of silk fibroin were measured.The results showed that its emulsification capacity(EC) and emulsification stability(ES)were good at wide pH range from 3 to 10.Addition of NaCl decreased EC and ES to some extent.EC and ES improved as the concentration of silk fibroin increased,until reaching its critical micelle concentration(CMC)0.5 g/dL.Surface hydrophobicity of silk fibroin solution was lower than that of caseinate,while obviously increased by shearing treatment.Fibroin was applied for microencapsulation.Results showed that fibroin used as a wall material of microencapsulated mint oil had good controlled release property.
出处
《无锡轻工大学学报（食品与生物技术）》
CSCD
北大核心
2001年第2期128-132,共5页
Journal of Wuxi University of Light Industry
关键词
丝素
功能性质
乳化
食品
蛋白质
silk fibroin
functional property
emulsification
