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。
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 pH 7.0.However,the oil-binding capacity of PSPI was close to that of SPI,and the emulsion stability of PSPI was almost equal to that of SPI when the protein concentration was higher than 3 g/100 mL.These results suggested that the PSPI is a potential protein enhancer for food processing.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第17期137-140,共4页
Food Science
关键词
紫苏
分离蛋白
功能特性
perilla
protein isolate
functional properties
