扁杏仁分离蛋白与水解蛋白功能性质的比较研究

Study on comparison of properties of sweet almond protein isolated and protein hydrolysate

摘要: 对扁杏仁水解蛋白与分离蛋白功能性质进行了比较研究,水解蛋白的溶解性、吸水性和吸油性均优于分离蛋白。分离蛋白的起泡性优于水解蛋白,但水解蛋白的泡沫稳定性较好。NaCl及蔗糖对水解蛋白和分离蛋白的乳化能力均有影响,在0.2mol/L的NaCl体系,水解蛋白和分离蛋白的乳化能力最强,分别达到37.04、47.44m/g。蔗糖浓度达到0.4g/L时,水解蛋白和分离蛋白的乳化能力最强,分别为16.74、23.02m/g,分离蛋白的乳化稳定性稍高于水解蛋白。

Abstract: Comparison of physical properties of sweet almond protein hydolysate (APH) and sweet almond protein isolate (API) was studied. Solubility, water absorption and oil absorption ability of APH were better than API. The foaming ability of API was better than APH, APH had better foam stability. Both NaCl and sucrose had effects on the emulsifying capacity of the API and APH. In 0.2mol/L NaCl system, the strongest emulsifying ability of the APH and API were obtained as 37.04m/g and 47.44m/g, respectively. When sucrose concentration reached 0.4g/L, the emulsifying ability of the APH and API was the strongest and reached respectively 16.74m/g and 23.02m/g, the emulsion stability of the API was slightly higher than the APH.