富硒菜籽蛋白肽的物性研究

食品科学 ›› 2008, Vol. 29 ›› Issue (3): 84-86.

富硒菜籽蛋白肽的物性研究

刘大川, 周俊梅

武汉工业学院食品科学与工程学院；国家粮食储备局武汉科学研究设计院湖北武汉430023；湖北武汉430079；

出版日期:2008-03-15 发布日期:2011-08-24

Study on Physical Properties of Selenium-enriched Rapeseed Protein Peptides

LIU Da-Chuan, ZHOU Jun-Mei

1.College of Food Science and Enginnering, Wuhan Polytechnic University, Wuhan 430023, China; 2.Wuhan Institute of Scientific Research and Design, State Administration for Grain Reserve, Wuhan 430079, China

Online:2008-03-15 Published:2011-08-24

摘要/Abstract

摘要： 对由富硒菜籽脱脂粕制得的分离蛋白酶水解制备的肽产品进行溶解度、黏度、吸湿与保湿和热变性等物性研究。结果表明,富硒菜籽蛋白肽溶解度好,几乎不受pH值变化的影响;黏度低、浓度30%以上的肽液流动性好;该蛋白肽吸湿与保湿性强,受热不易变性。

关键词: 富硒菜籽蛋白肽, 溶解度, 黏度, 吸湿与保湿, 热变性

Abstract: Selenium-enriched rapeseed protein peptides were prepared by enzyme-hydrolyzing protein isolates which were extracted from selenium-enriched defatted rapeseed meal. Some physical properties were determined on peptide production including solubility, viscosity, moisture regain and moisture retaining quality, metamorphic by being heated. The results showed that selenium-enriched rapeseed protein peptide had the advantage of solubility over rapeseed protein isolate and it had not sedimentation in any pH water. Its viscosity was very low. When concentration is 30% it still had well apparent fluidity. Its moisture regain and moisture retaining quality was better and it had good heat stability.

Key words: selenium-enriched rapeseed protein peptides, solubility, viscosity, moisture regain and moisture retaining quality, heat stability

刘大川, 周俊梅. 富硒菜籽蛋白肽的物性研究[J]. 食品科学, 2008, 29(3): 84-86 https://doi.org/

LIU Da-Chuan, ZHOU Jun-Mei. Study on Physical Properties of Selenium-enriched Rapeseed Protein Peptides[J]. FOOD SCIENCE, 2008, 29(3): 84-86 https://doi.org/

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