摘要
以甘薯鲜叶为原料,采用碱提酸沉法提取甘薯叶可溶性蛋白(SPSPL),以甘薯叶压榨粉(SPLE)和大豆蛋白粉(SP)为参照,研究了pH、氯化钠浓度和温度等环境因素对甘薯叶可溶性蛋白乳化及其稳定性的影响。pH、氯化钠浓度和温度对甘薯叶可溶性蛋白乳化性影响较大。与SPLE和SP比较,SPSPL在碱性(pH10)范围内乳化性及其稳定性都较大,低盐浓度下(0.1mol/LNaCl)乳化性较大,但乳化稳定性随盐浓度的增加而降低,60℃时乳化性及其稳定性较好。
The emulsifying capacity （EC）and emulsion stability （ES）of soluble protein from sweet potato leaves （SPSPL） by alkaline extraction and acid precipitation were studied. Using soy protein （SP）and sweet potato leaf extrusion（SPLE） as standards,the effects of pH, NaCI concentration and temperature on the EC and ES of SPSPL were studied.The results showed that pH, NaCI concentration and temperature strongly affected EC of SPSPL. Compared to SP and SPLE,SPSPL showed higher EC at both alkaline condition（pH10） and low NaCl concentration （0.1mol/L NaCl） ,while ES of SPSPL decreased along with increment in NaCl concentration.Highest EC and ES of SPSPL were found at 60℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第1期138-140,共3页
Science and Technology of Food Industry
关键词
甘薯叶
可溶性蛋白
乳化性
sweet potato leaves
soluble protein
emulsifying capacity
