食品科学 ›› 2018, Vol. 39 ›› Issue (16): 53-60.doi: 10.7506/spkx1002-6630-201816009

• 食品化学 • 上一篇    下一篇

不同水解度猪骨蛋白水解物对水包油型乳状液乳化特性的影响

刘昊天,李媛媛,汪海棠,孔保华*   

  1. (东北农业大学食品学院,黑龙江?哈尔滨 150030)
  • 出版日期:2018-08-25 发布日期:2018-08-17
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0401504)

Effects of Porcine Bone Protein Hydrolysates with Different Degrees of Hydrolysis on Properties of Oil-in-Water Emulsions

LIU Haotian, LI Yuanyuan, WANG Haitang, KONG Baohua*   

  1. (College of Food Science, Northeast Agricultural University, Harbin 150030, China)
  • Online:2018-08-25 Published:2018-08-17

摘要: 摘 要:研究不同水解度的猪骨蛋白水解物(porcine bone protein hydrolysates,PBPH)对水包油乳状液的乳化特性的影响。采用碱性蛋白酶对猪骨蛋白进行水解0、1、2、3、4、5?h得到水解度分别为0%、5.6%、7.8%、11.1%、14.3%、17.2%的样品,分别测定PBPH的乳化活性、乳化稳定性、Zeta电位、乳状液微观结构的变化以及活性肽的分子质量分布。PBPH乳化性研究表明,随着水解度的增加,乳状液的乳化活性和乳化稳定性呈现先增加后降低的趋势(P<0.05),水解度为11.1%时的PBPH所形成的乳状液稳定性最高,这可能与其具有最高的表面疏水性、最高的Zeta电位、最小的体积平均粒径和最均匀的液滴分布有关。分子排阻色谱测定结果表明,随着水解度的增加,酶解产物的分子质量分布表现出大分子肽含量逐渐减少,小分子肽含量逐渐增多,水解过程中伴有多肽链的断裂和蛋白质的聚集,结构变化影响不同水解度的PBPH功能性质的变化,这进一步解释了乳化性变化的原因。由此可以得出,PBPH在水解时间为3?h?(水解度为11.1%)的适度水解的条件下,其乳化性最好,可以用于制备高物理稳定性的乳状液。

关键词: 猪骨蛋白, 水解物, 水解度, 水包油乳状液, 乳化性?

Abstract: In this study, the emulsifying properties of porcine bone protein hydrolysates (PBPH) with different degrees of hydrolysis (DH) were determined. Porcine bone protein was hydrolyzed by alkaline protease for 0, 1, 2, 3, 4, and 5 h, yielding DH of 0%, 5.6%, 7.8%, 11.1%, 14.3% and 17.2%, respectively. The emulsifying activity, emulsion stability and microstructure, zeta potential, and molecular mass distribution of active peptides of PBPH were measured. The results revealed that the emulsifying activity index and emulsion stability index of hydrolysates were increased at the beginning and then decreased with increasing DH (P < 0.05), and the highest emulsifying stability was obtained at a DH value of 11.1%, which was presumably related to the highest surface hydrophobicity and zeta potential, the smallest mean particle size and the uniform droplet size distribution. The results of size exclusion chromatography proved that the content of large peptides was decreased and the content of small peptides was gradually increased with the increase of DH. The hydrolysis process was accompanied by cleavage of polypeptide chains and aggregation of proteins. The functional properties of PBPHs with different DHs were affected by the changes in protein structure, which may be the reason for the changes of the emulsifying properties. It can be concluded that the PBPH obtained after 3 h hydrolysis (DH = 11.1%) had the best emulsifying properties and could be used as an emulsifier in emulsions with good physical stability.

Key words: porcine bone protein, hydrolysate, degrees of hydrolysis, oil-in-water emulsion, emulsifying properties

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