| 紫苏分离蛋白功能性研究 |
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| 引用本文： | 盛彩虹,刘晔,刘大川,李江平,李俊.紫苏分离蛋白功能性研究[J].食品科学,2011,32(17):137. |
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| 作者姓名： | 盛彩虹 刘晔 刘大川 李江平 李俊 |
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| 作者单位： | 武汉工业学院食品科学与工程学院;湖北李时珍保健油有限责任公司; |
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| 摘 要： | 为了开发紫苏蛋白在食品工业中的应用,以大豆分离蛋白为对照,研究紫苏分离蛋白的功能特性。结果表明:紫苏分离蛋白的溶解性与大豆分离蛋白的溶解性随pH值变化的趋势基本一致,但在等电点时紫苏分离蛋白的溶解性高于大豆分离蛋白。在pH7.0时,紫苏分离蛋白的持水性、起泡性及泡沫稳定性、乳化性和凝胶性均不及大豆分离蛋白。但紫苏分离蛋白的吸油性仅稍小于大豆分离蛋白,此外,在紫苏分离蛋白的蛋白质质量浓度为3g/100mL以后,其乳化稳定性与大豆分离蛋白的乳化稳定性基本相当。紫苏分离蛋白在食品加工中作为一种蛋白质强化剂具有一定潜力。
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| 关 键 词： | 紫苏 分离蛋白 功能特性 |
Functional Properties of Perilla Seed Protein Isolate |
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| SHENG Cai-hong,LIU Ye,LIU Da-chuan,LI Jiang-ping,LI Jun.Functional Properties of Perilla Seed Protein Isolate[J].Food Science,2011,32(17):137. |
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| Authors: | SHENG Cai-hong LIU Ye LIU Da-chuan LI Jiang-ping LI Jun |
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| Affiliation: | SHENG Cai-hong1,LIU Ye1,LIU Da-chuan1,LI Jiang-ping2,LI Jun2(1.School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China,2.Hubei Li Shizhen Health Oil Co.Ltd.,Qichun 435300,China) |
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| Abstract: | In order to offer experimental evidence for its application in food industry,the function properties of perilla seed protein isolate(PSPI) was studied using soybean protein isolates(SPI) as the reference.The nitrogen solubility index(NSI) of PSPI had a trend similar to that of SPI within the pH range of 2-12,but PSPI revealed higher solubility than SPI at isoelectric point.The water holding capacity,foaming capacity,foam stability,emulsifying capacity and gel-forming capacity were lower than those of SPI at... |
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| Keywords: | perilla protein isolate functional properties |
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