摘要
溶解度测定表明,甜杏仁蛋白的等电点为4.5。对甜杏仁蛋白功能性质的测定表明,甜杏仁蛋白的吸水和吸油能力均优于大豆分离蛋白;当乳化温度由20℃上升至50℃时,其乳化能力逐渐上升,60℃后乳化能力逐渐下降,乳化稳定性在40℃后显著下降;其起泡性不如大豆分离蛋白,而泡沫稳定性与大豆分离蛋白相似。对甜杏仁蛋白的氨基酸组成分析表明,其氨基酸种类齐全,尤其谷氨酸含量丰富。组成分析结果表明,甜杏仁蛋白包含四种不同组分,其中77%左右为清蛋白,其余三种蛋白含量较低。
Measurement of the solubility showed that pl of sugary almond protein was 4.5. The determination of functional properties showed that the capacity of absorbing water and oil was better than that of soy isolate protein. The emulsifying capacity of sugary almond protein was increased as the temperature rose from 20℃ to 50℃, and decreased when reaching 60℃, while the stability decreased when reaching 40℃. Compared with soy isolate protein, almond protein, sugary almond protein had worse foaming capacity but similar foam stability. The amino acid composition of protein was good with high content of glutamic acid. The protein contained four different compositions, in which 77% was albumin.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第5期133-136,共4页
Science and Technology of Food Industry
关键词
甜杏仁蛋白
乳化性
起泡性
氮溶指数
sugary almond protein
emulsifying capacity
foaming capacity
nitrogen solubility index
