作　　者： ; ; ; ; ;

机构地区： 广东省农业科学院

出　　处： 《食品科学》 2006年第12期249-252,共4页

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。 In the paper, proccssability 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 Ca^2＋, Mg^2＋, Zn^2＋, 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.

关 键 词： 蛋白质 持水性 乳化性 稳定性

领　　域： [轻工技术与工程] [轻工技术与工程]