摘要
采用复合风味蛋白酶和中性蛋白酶水解罗非鱼蛋白,考察水解多肽的质量分数、p H、Na Cl浓度对多肽乳化活性指数(Emulsifying activity index,EAI)和乳化稳定性指数(Emulsifying stability index,ESI)的影响,并对不同p H条件下水解多肽的溶解度、疏水性与EAI和ESI的关系进行探讨。结果表明,罗非鱼水解多肽的EAI和ESI随多肽质量分数的增加而降低,高于等电点的p H时,EAI和ESI随p H的增大而增大,高浓度的Na Cl会降低多肽的EAI和ESI。多肽在不同p H环境下的疏水性与多肽的溶解度成负相关,溶解度与EAI及ESI成正相关。
Neutrase and Flavourzyme are used to hydrolyze Tilapia protein. Hydrolyzed polypeptide concentration, p H and Na Cl concentration, which are the factors affecting the emulsifying activity index（EAI） and emulsifying stability index（ESI） of hydrolyzed polypeptide of Tilapia, are studied. The effect of solubility and hydrophobicity on emulsifying activity and emulsifying stability is also studied by processing in different p H. The results indicated that emulsifying activity and emulsifying stability of hydrolyzed polypeptide of Tilapia increase with decreasing hydrolyzed polypeptide concentration. While the p H higher than isoelectric point, EAI and ESI increase with increasing p H. High Na Cl concentration decrease EAI and ESI. Polypeptide hydrophobic in different p H has negative correlation with solubility, and solubility has positive correlation with EAI and ESI.
出处
《食品科技》
CAS
北大核心
2015年第2期328-333,共6页
Food Science and Technology
基金
广东省教育部产学研结合重大项目(2012A090300010)
关键词
水解多肽
溶解度
疏水性
乳化活性
乳化稳定性
hydrolyzed polypeptide
solubility
hydrophobicity
emulsifying activities
emulsifying stabilities
