食品科学 ›› 2006, Vol. 27 ›› Issue (12): 249-252.

• 基础研究 • 上一篇    下一篇

几种蛋白质功能性质的比较研究

徐志宏,魏振承,张雁,池建伟,张名位   

  1. 广东省农业科学院生物技术研究所 农业部功能食品重点开放实验室;
  • 出版日期:2006-12-15 发布日期:2011-11-23

Comparison of Functional Properties of Several Proteins

XU Zhi-hong,WEI Zhen-cheng,ZHANG Yan,CHI Jian-wei,ZHANG Ming-wei   

  1. Key Laboratory of Functional Food, Ministry of Agriculture, Institute of Biotech Nology Research, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China
  • Online:2006-12-15 Published:2011-11-23

摘要: 研究了不同蛋白质的加工性能,比较了大豆分离蛋白、动物蛋白、乳清蛋白、酪蛋白、小麦蛋白的持水性、乳化性和热稳定性。结果表明:大豆分离蛋白的持水性能较好,其次为酪蛋白,pH值、金属离子Ca2+、Mg2+、Zn2+、Na+等对持水性有一定的影响,呈现较大差异;大豆分离蛋白的乳化性能较好,其次为酪蛋白、乳清蛋白,动物蛋白较差,在影响乳化性能中金属离子以多价离子为主要因素;大豆蛋白的热稳定性较差,酪蛋白和动物蛋白较好。

关键词: 蛋白质, 持水性, 乳化性, 稳定性

Abstract: In the paper, processability of different proteins was investigated and the water retentiveness, emulsifiability and thermal stability of soybean separation protein, animal protein, lactalbumin, casein, and glutenin were compared. The results showed that the water retentiveness of soybean separation protein was the best, followed by casein, and pH value, metal ions such as Ca2+, Mg2+, Zn2+, and Na+, etc. had some effects on the water retentiveness, with effects differed greatly among these factors; the emulsifiability of soybean separation protein was the best, followed by casein, lactalbumin and animal protein, and main factor affecting the emulsifiability was polyvalent ions; the thermal stabilities of casein and protein were good, while that of soybean separation protein was less desirable.

Key words: protein, water retentiveness, emulsifiability, stability