摘要
研究花椒籽仁分离蛋白起泡力及泡沫稳定性的影响因素。以花椒籽仁为原料制备花椒籽仁分离蛋白,分别测定在不同的p H、Na Cl浓度、蔗糖质量分数以及温度条件下10 mg/m L的花椒籽仁分离蛋白的起泡力和泡沫稳定性,并通过单因素试验和正交试验确定各因素对起泡性的影响程度及其最佳条件。结果表明:随着p H、Na Cl浓度、蔗糖质量分数和温度的增加,花椒籽仁分离蛋白的起泡力和泡沫稳定性均呈先上升后下降的趋势;通过正交试验得出花椒籽仁分离蛋白起泡性的最佳工艺条件为溶液p H 13、Na Cl浓度0.2 mol/L、温度45℃、蔗糖质量分数5%,该条件下花椒籽仁分离蛋白的起泡力达到380.58%,泡沫稳定性达到86.43%。
The factors affecting foaming ability and foam stability of Zanthoxylum bungeanum Maxim. seed kernel protein isolate were studied. With Zanthoxylum bungeanum Maxim. seed kernel as raw material, Zanthoxylum bungeanum Maxim. seed kernel protein isolate was prepared. The foaming ability and foam stability of 10 mg/rnL Zanthoxylum bungeanum Maxim. seed kernel protein isolate were determined under different conditions of pH, NaCl concentration, sucrose mass fraction and temperature. The influ- ence degree of various factors on the foaming property and the optimal conditions were determined by sin- gle factor experiment and orthogonal experiment. The results showed that the foaming ability and foam stability of Zanthoxylum bungeanum Maxim. seed kernel protein isolate first increased and then decreased with the increasing of pH, NaCl concentration, sucrose mass fraction and temperature. The optimal con- ditions of foaming property were obtained as follows： solution pH 13, NaCl concentration 0.2 mol/L, temperature 45 ℃ and sucrose mass fraction 5%. Under these conditions, the foaming ability and foam stability of Zanthoxylum bungeanum Maxim. seed kernel protein isolate reached 380.58% and 86.43% respectively.
作者
付本宁
李超
潘姝璇
蒋培基
徐丹萍
蒲彪
FU Benning;LI Chao;PAN Shuxuan;JIANG Peiji;XU Danping;PU Biao(Food College,Sichuan Agricultural University,Ya＇an 625000,Sichuan,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2018年第9期40-43,48,共5页
China Oils and Fats
基金
四川省科技厅科技支撑计划重点研发项目(2018SZ0064)
关键词
花椒籽仁分离蛋白
起泡力
泡沫稳定性
正交试验
Zanthoxylum bungeanum Maxim. seed kernel protein isolate
foaming ability
foam stability
orthogonal experiment
