摘要
以葡萄酒下脚料中葡萄皮为原料,采用反胶团萃取分离得到葡萄皮蛋白质,研究了pH、NaCl浓度、蛋白质质量浓度和温度对提取的葡萄皮蛋白质功能特性影响。结果表明:在等电点时,蛋白质起泡稳定性达到最大值29%,远离等电点时,蛋白质具有良好的吸水性、溶解性、乳化性及乳化稳定性、起泡性、黏度;一定范围的NaCl浓度和蛋白质质量浓度对葡萄皮蛋白质的功能性质起正效应。温度在20～40℃范围内,葡萄皮蛋白质的吸水性、溶解度、吸油性、乳化性及乳化稳定性随温度升高而增加,而起泡性及起泡稳定性在50℃时达到最大值,黏度始终与温度变化成负相关。
Wine sediment was used as raw material,grape skin proteins were obtained by reverse micelles extraction.Functional properties of grape skin proteins were investigated under the effect of pH,NaCl concentration,protein concentration and temperature.The results showed that foaming stability of grape skin proteins was close to the plateau（29%）at pI.The water absorption,solubility,emulsifying capacity and emulsion stability,viscosity,foaming capacity of grape skin proteins was increasing with the increasing pH.The functional properties of grape skin protein could be improved by adding certain concentration of NaCl and grape skin protein.The water absorption,solubility,absorbing oil capacity,emulsifying capacity and emulsion stability of grape skin proteins increased with the increasing temperature within the range of 20 ～ 40℃.While the foaming capacity and foam stability were best at 50℃.The viscosity had a negative correlation with the increasing temperature.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第15期119-124,共6页
Science and Technology of Food Industry
基金
河西学院青年教师基金项目(qn201022)
河西学院大学生科技创新活动项目(108)
关键词
葡萄皮蛋白
反胶团萃取
功能性质
grape skin proteins
reverse micelles extraction
function properties
