摘要
以脱脂麦胚蛋白为材料 ,研究了其溶解性、乳化剂、起泡性和持水性等功能特性。结果表明 :脱脂麦胚蛋白的等电点为 4 0 ,pH >6 0时蛋白质溶解指数NSI值可达 70 % ,具有较高的溶解度 ;脱脂麦胚蛋白的乳化活性EA和乳化稳定性ES与牛血清白蛋白近似 ,并略高于酪蛋白 ;脱脂麦胚蛋白具有很好的起泡性FC ,其泡沫稳定性FS稍差 ,但可通过物理、化学或酶处理方法来克服 ;脱脂麦胚蛋白具有非常理想的持水性WR ,在pH =8 0和 70℃时有最高持水性。
Using defatted wheat germ protein(DWGP)as material,this paper studied its functional properties.The results showed that the isoelectric point of DWGP was 4.0.When pH>6.0,the DWGP had high solubility because its NSI was 70%.The EA and ES of DWGP was similar to BSA and a little higher than casein.So,DWGP was a good functional protein additive in emulsified foods.DWGP had good FC,and its FS was not very good.But the FS of DWGP can be improved through physical,chemical or enzymatic methods.DWGP had excellent WR,especially at pH=8 0 and temperature=70℃,the WR of DWGP was highest.
出处
《中国油脂》
CAS
CSCD
北大核心
2000年第4期53-56,共4页
China Oils and Fats
