摘要
采用高压均质处理甘薯热变性蛋白Alcalase酶解肽(SPHP-Al)的乳化液,以乳化活性指数(EAI)和乳化稳定性指数(ESI)为指标,探讨了不同高压均质条件下(均质压力0.1～80MPa,均质时间0～2min),多肽浓度为0.1%(w/V)与油相体积分数为25%(V/V)形成的SPHP-Al乳化液乳化特性的变化。在所得到最佳的均质条件下,以EAI、ESI、乳化颗粒平均粒径(d4,3)和表观粘度为指标,考察了SPHP-Al浓度(0.1、0.25、0.5、1.0、1.5和2.0%,w/V)和油相体积分数(5、15、25、35和45%,V/V)对SPHP-Al的乳化特性的影响。结果显示,均质压力为50MPa和均质时间为1min时,SPHP-Al乳化效果最佳,SPHP-Al乳化液的EAI和ESI分别比未高压均质的提高了4倍(158.14m2.g-1)和8倍(318.06min);且随着SPHP-Al浓度的增加,乳化液的EAI、d4,3和表观黏度均显著减小,ESI显著增大(p<0.05);与此相反,随着油相体积分数的增大,乳化液的EAI、d4,3和表观黏度均显著增大,ESI显著减小(p<0.05)。因此,高压均质可明显改善SPHP-Al的乳化性,且SPHP-Al浓度与油相体积分数对SPHP-Al乳化性影响显著。上述结果为SPHP-Al在食品行业中的潜在应用提供了数据支撑。
The emulsions of the enzymatic peptides obtained from sweet potato heat-denatured protein（SPHP-Al） using Alcalase were treated by high pressure homogenization.The effects of high pressure homogenization conditions（pressure 0.1-80MPa;time 0-2min） on emulsifying activity index（EAI）and emulsifying stability index（ESI） of SPHP-Al emulsions（peptide concentration：0.1%;oil volume fraction：25%） were evaluated.Under the optimum homogeneous conditions,effects of SPHP-Al concentration（0.1,0.25,0.5,1.0,1.5 and 2.0%,w/V） and oil volume fractions（5,15,25,35 and 45%,V/V）on EAI,ESI,droplet size（d4,3） and viscosity were investigated.The results showed that under high pressure homogenization at 50MPa for 1min,the effect of emulsification was the best,EAI and ESI of the SPHP-Al emulsion were 158.14m2·g-1 and 318.06min,they increased by 4 times and 8 times respectively,compared with those of untreated SPHP-Al emulsions.Under this condition,with the increase of SPHP-Al concentration,the EAI,droplet size and apparent viscosity of SPHP-Al emulsions were greatly decreased,while there was a pronounced increase in the ESI（p0.05）.On the contrary,with the increase of oil volume fraction,the EAI,droplet size and apparent viscosity of SPHP-Al emulsions were increased significantly,but the ESI had a marked decrease（p0.05）.It was demonstrated that high pressure homogenization could improve the emulsifying properties of SPHP-Al,and SPHP-Al concentration and oil volume fraction exhibited significant effects on emulsifying properties of SPHP-Al emulsions,thereby provided the data support for the potential use of SPHP-Al in food industry.
出处
《核农学报》
CAS
CSCD
北大核心
2013年第1期68-74,共7页
Journal of Nuclear Agricultural Sciences
基金
现代农业产业技术体系建设专项(CARS-11-B-19)
中国农业科学院中央级公益性科研院所基本科研业务费专项(2012ZL036)
关键词
甘薯热变性蛋白
Alcalase酶解肽
高压均质
多肽浓度
油相体积分数
乳化特性
sweet potato heat-denatured protein
enzymatic peptide by Alcalase
high pressure homogenization
peptide concentration
oil volume fraction
emulsifying properties
