花椒籽仁分离蛋白起泡力及泡沫稳定性的影响因素研究
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摘要
研究花椒籽仁分离蛋白起泡力及泡沫稳定性的影响因素。以花椒籽仁为原料制备花椒籽仁分离蛋白,分别测定在不同的p H、Na Cl浓度、蔗糖质量分数以及温度条件下10 mg/m L的花椒籽仁分离蛋白的起泡力和泡沫稳定性,并通过单因素试验和正交试验确定各因素对起泡性的影响程度及其最佳条件。结果表明:随着p H、Na Cl浓度、蔗糖质量分数和温度的增加,花椒籽仁分离蛋白的起泡力和泡沫稳定性均呈先上升后下降的趋势;通过正交试验得出花椒籽仁分离蛋白起泡性的最佳工艺条件为溶液p H 13、Na Cl浓度0.2 mol/L、温度45℃、蔗糖质量分数5%,该条件下花椒籽仁分离蛋白的起泡力达到380.58%,泡沫稳定性达到86.43%。
The factors affecting foaming ability and foam stability of Zanthoxylum bungeanum Maxim.seed kernel protein isolate were studied. With Zanthoxylum bungeanum Maxim. seed kernel as raw material,Zanthoxylum bungeanum Maxim. seed kernel protein isolate was prepared. The foaming ability and foam stability of 10 mg/m L Zanthoxylum bungeanum Maxim. seed kernel protein isolate were determined under different conditions of p H,Na Cl concentration,sucrose mass fraction and temperature. The influence degree of various factors on the foaming property and the optimal conditions were determined by single factor experiment and orthogonal experiment. The results showed that the foaming ability and foam stability of Zanthoxylum bungeanum Maxim. seed kernel protein isolate first increased and then decreased with the increasing of p H,Na Cl concentration,sucrose mass fraction and temperature. The optimal conditions of foaming property were obtained as follows: solution p H 13,Na Cl concentration 0. 2 mol/L,temperature 45 ℃ and sucrose mass fraction 5%. Under these conditions,the foaming ability and foam stability of Zanthoxylum bungeanum Maxim. seed kernel protein isolate reached 380. 58% and 86. 43%respectively.
The factors affecting foaming ability and foam stability of Zanthoxylum bungeanum Maxim.seed kernel protein isolate were studied. With Zanthoxylum bungeanum Maxim. seed kernel as raw material,Zanthoxylum bungeanum Maxim. seed kernel protein isolate was prepared. The foaming ability and foam stability of 10 mg/m L Zanthoxylum bungeanum Maxim. seed kernel protein isolate were determined under different conditions of p H,Na Cl concentration,sucrose mass fraction and temperature. The influence degree of various factors on the foaming property and the optimal conditions were determined by single factor experiment and orthogonal experiment. The results showed that the foaming ability and foam stability of Zanthoxylum bungeanum Maxim. seed kernel protein isolate first increased and then decreased with the increasing of p H,Na Cl concentration,sucrose mass fraction and temperature. The optimal conditions of foaming property were obtained as follows: solution p H 13,Na Cl concentration 0. 2 mol/L,temperature 45 ℃ and sucrose mass fraction 5%. Under these conditions,the foaming ability and foam stability of Zanthoxylum bungeanum Maxim. seed kernel protein isolate reached 380. 58% and 86. 43%respectively.
引文
[1]寇明珏.花椒籽蛋白质分离提取及功能性质的研究[D].重庆:西南大学,2006.
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[13]邓塔,李军生,肖海波,等.大豆分离蛋白表面活性比较分析[J].粮油食品科技,2013,21(3):35-38.
[14]李维瑶,何志勇,熊幼翎,等.温度对于大豆分离蛋白起泡性的影响研究[J].食品工业科技,2010(2):86-88.
[15]肖连冬,程爽,李杰.大豆分离蛋白起泡性和乳化性影响因素的研究[J].中国酿造,2014(4):83-86.
[16]刘磊,郑亚军,李艳,等.椰子分离蛋白起泡性、黏度及其影响因素的研究[J].热带作物学报,2011,32(12):2358-2362.
[17]何希强,肖怀秋,王穗萍.豌豆蛋白质起泡性与乳化性研究初探[J].粮油食品科技,2008,16(3):50-53.
[18]沙金华.豌豆分离蛋白的制备、性质及应用研究[D].江苏无锡:江南大学,2009.
[19]吴晓红,毛坤财,王宏伟,等.红松种子水溶性蛋白乳化性及起泡性研究[J].中国油脂,2011,36(9):31-33.
[20]SATHE S K.Functional properties of the great northern bean(Phaseolus vulgaris L.)proteins:emulsion,foaming,viscosity,and gelation properties[J].J Food Sci,1981,46(1):71-81.
[21]赵国华.胡麻籽分离蛋白的溶解性与起泡性研究[J].食品科学,2009,30(9):95-98.
[2]中国农业百科全书总编辑委员会.中国农业百科全书:林业卷[M].北京:中国农业出版社,1989.
[3]赵国华.中国蛋白质饲料资源[M].北京:中国农业大学出版社,2013.
[4]ZHAO L C,WANG Y F,LIU C J,et al.Climatic implications of fruit and seed assemblage from Miocene of Yunnan,southwestern China[J].Quatern Int,2004,117(1):81-89.
[5]唐宝奎.花椒籽——一种极待开发利用的油脂资源[J].中国野生植物资源,1992(2):24-26.
[6]杨令叶.韩城大红袍花椒籽种仁蛋白质分离提取和性能的研究[D].西安:陕西师范大学,2008.
[7]张剑,王煊军.制备生物柴油用高游离脂肪酸花椒籽油的酯化法降酸[J].应用化工,2012,41(3):384-385,393.
[8]刘春叶,张剑,苗延青,等.花椒籽油的提取及GC-MS分析[J].安徽农业科学,2012,40(6):3594-3596,3599.
[9]徐文秀,翟永亮.超声波辅助提取花椒籽油的工艺研究[J].中国粮油学报,2013,28(4):62-66.
[10]赵维高,刘文营,黄丽燕,等.食品加工中蛋白质起泡性的研究[J].农产品加工·学刊,2012(11):69-72.
[11]ISTAROVA T A.Effect of p H on the interactions of sodium caseinate with soy phospholipids in relation to the foaming ability of their mixtures[J].Food Hydrocoll,2005,19(3):429-440.
[12]MARINOVA K G,BASHEVA E S,NENOVA B,et al.Physico-chemical factors controlling the foamability and foam stability of milk proteins:sodium caseinate and whey protein concentrates[J].Food Hydrocoll,2009,23(7):1864-1876.
[13]邓塔,李军生,肖海波,等.大豆分离蛋白表面活性比较分析[J].粮油食品科技,2013,21(3):35-38.
[14]李维瑶,何志勇,熊幼翎,等.温度对于大豆分离蛋白起泡性的影响研究[J].食品工业科技,2010(2):86-88.
[15]肖连冬,程爽,李杰.大豆分离蛋白起泡性和乳化性影响因素的研究[J].中国酿造,2014(4):83-86.
[16]刘磊,郑亚军,李艳,等.椰子分离蛋白起泡性、黏度及其影响因素的研究[J].热带作物学报,2011,32(12):2358-2362.
[17]何希强,肖怀秋,王穗萍.豌豆蛋白质起泡性与乳化性研究初探[J].粮油食品科技,2008,16(3):50-53.
[18]沙金华.豌豆分离蛋白的制备、性质及应用研究[D].江苏无锡:江南大学,2009.
[19]吴晓红,毛坤财,王宏伟,等.红松种子水溶性蛋白乳化性及起泡性研究[J].中国油脂,2011,36(9):31-33.
[20]SATHE S K.Functional properties of the great northern bean(Phaseolus vulgaris L.)proteins:emulsion,foaming,viscosity,and gelation properties[J].J Food Sci,1981,46(1):71-81.
[21]赵国华.胡麻籽分离蛋白的溶解性与起泡性研究[J].食品科学,2009,30(9):95-98.