食品科学
食品科學
식품과학
FOOD SCIENCE
2009年
22期
108-111
,共4页
马铃薯%分离蛋白%凝胶性%质构特性
馬鈴藷%分離蛋白%凝膠性%質構特性
마령서%분리단백%응효성%질구특성
potato%protein isolates%gelation properties%texture characteristic
以新鲜马铃薯为原料,采用等电点沉淀法制各马铃薯分离蛋白.确定了马铃薯分离蛋白最低凝胶点的蛋白质浓度为6%.考察蛋白质浓度、pH值、加热温度和加热时间4个冈素对凝胶形成的影响,采用物性仪对不同条件下制备凝胶的质构特性进行研究,通过脆度、硬度、稠度、黏聚性和黏着性这5个指标对马铃薯分离蛋白的质构特性进行说明.优化结果表明不同评价指标得出的结论不尽相同.对马铃薯分离蛋白凝胶特性进行综合评价,可选用蛋白质浓度12%、pH7.0、加热温度95℃、加热时间15min制备凝胶.
以新鮮馬鈴藷為原料,採用等電點沉澱法製各馬鈴藷分離蛋白.確定瞭馬鈴藷分離蛋白最低凝膠點的蛋白質濃度為6%.攷察蛋白質濃度、pH值、加熱溫度和加熱時間4箇岡素對凝膠形成的影響,採用物性儀對不同條件下製備凝膠的質構特性進行研究,通過脆度、硬度、稠度、黏聚性和黏著性這5箇指標對馬鈴藷分離蛋白的質構特性進行說明.優化結果錶明不同評價指標得齣的結論不儘相同.對馬鈴藷分離蛋白凝膠特性進行綜閤評價,可選用蛋白質濃度12%、pH7.0、加熱溫度95℃、加熱時間15min製備凝膠.
이신선마령서위원료,채용등전점침정법제각마령서분리단백.학정료마령서분리단백최저응효점적단백질농도위6%.고찰단백질농도、pH치、가열온도화가열시간4개강소대응효형성적영향,채용물성의대불동조건하제비응효적질구특성진행연구,통과취도、경도、주도、점취성화점착성저5개지표대마령서분리단백적질구특성진행설명.우화결과표명불동평개지표득출적결론불진상동.대마령서분리단백응효특성진행종합평개,가선용단백질농도12%、pH7.0、가열온도95℃、가열시간15min제비응효.
Patato protein isolates (PPI) was prepared using fresh potatoes by isoelectric precipitation. The least gelation concentration endpoint (LGE) was determined as 6%. The texture characteris of PPI including britleness, hardness, thickness, poly-stickness and stickness was investigated by texture analyzer as well as its influencing factors like protein concentration, pH value, heating temperature and heating time impact on gel formation. The optimization resulting showed conclusions varied among different evaluation indexes. The comprehensive evaluation of PPI gelation characteristics showed the optimum condition for preparation of gelation was under protein concentration of 12%, pH7.0, 95 ℃ and 15 min of heating time.
