摘要
以棉籽蛋白粉为原料,采用Alcalase碱性蛋白酶和Flavourzyme风味蛋白酶双酶分步水解法,制备了棉籽多肽,对棉籽多肽的溶解度、黏度、乳化性、起泡性、稳定性等功能特性进行了研究。结果表明,棉籽多肽具有良好的溶解性且不受pH值的影响,具有高浓度、低黏度的特点,具有良好的乳化性、起泡性等功能活性,具有良好的热稳定性和冷藏稳定性。
Cottonseed peptides were produced by Alcalase and Flavourzyme using a meal of cottonseed as materi- al. The functional properties were investigated, such as solubility, viscosity, foam property and foam stability, emul- sify property and emulsify stability. The results showed that the cottonseed peptide had better function, including high dissolution, low viscosity, better activity on emulsifying and forming, and good stability during storage.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第8期63-67,共5页
Food and Fermentation Industries
基金
上海市科学技术委员会项目(11395800100)
上海市科技兴农重点攻关项目(沪农科攻字2009第6-1号)
关键词
棉籽
多肽
功能特性
cottonseed, peptide, functional properties
