摘要
比较了水解乳清蛋白、大豆肽、海洋胶原蛋白肽、玉米肽和花生肽等不同活性短肽对酪朊酸钠的乳化活性和乳化稳定性影响,并优化了其蛋白体系乳化效果较好的复配比例。结果表明,水解乳清蛋白与酪朊酸钠的复配比例大于2∶8,大豆肽和海洋胶原蛋白肽分别与酪朊酸钠的复配比例大于1∶9时,以酪朊酸钠为主体的蛋白体系的乳化活性和乳化稳定性均显著降低(p<0.05);玉米肽和花生肽与酪朊酸钠的复配比例为1∶9时,体系的乳化活性和乳化稳定性均显著降低(p<0.05)。进一步选用水解乳清蛋白、大豆肽和海洋胶原蛋白肽复合后与酪朊酸钠复配,采用混料设计试验,确定复配体系乳化效果较好的3种活性短肽的较佳配比为水解乳清蛋白50%、大豆肽40%、海洋胶原蛋白肽10%,3种复合活性短肽与酪朊酸钠的优化复配比例为3∶7。研究结果可为高蛋白饮料中活性短肽的选择提供理论依据。
Effects of different active peptides on the emulsifying properties of sodium caseinate, and the proportion of complex were optimized in this study. The emusifying activity and stability of the system significantly （p 〈 0.05 ） decreased when the ratio between the hydrolyzed whey protein and sodium caseinate was greater than 2： 8, and the ratio between the soybean peptide and marine collagen peptide was greater than 1 ： 9. The emulsifying activity and stability of the system significantly （p 〈 0.05 ） decreased when the ratio between the corn peptide and peanut peptide was 1 ： 9. Moreover, hydrolyzed whey protein, soybean peptide and marine collagen peptide were mixed with sodium caseinate, and the optimal concentration was 50% hydrolyzed whey protein, 40% soybean peptide and 10% marine collagen peptide, and the best proportion of composite active peptides to sodium caseinate was 3： 7. The results provided a basis for selection of the active peptide in protein drinks.
出处
《食品科学技术学报》
CAS
2015年第4期33-39,共7页
Journal of Food Science and Technology
基金
"十二五"国家科技支撑计划项目(2012BAD33B10
2012BAD37B08)
国家"863"计划项目(2013AA102208)
国家公益性行业科技项目(201303071)
关键词
活性短肽
酪朊酸钠
乳化特性
优化
active peptides
sodium easeinate
emulsifying properties
optimization
