| 不同活性短肽对酪朊酸钠乳化特性的影响及其配比优化 |
| |
| 引用本文： | 马永轩,张名位,魏振承,张 雁,张瑞芬,邓媛元,唐小俊,刘 磊,遆慧慧,郭锦欣.不同活性短肽对酪朊酸钠乳化特性的影响及其配比优化[J].北京工商大学学报(自然科学版),2015,33(4):33-39. |
| |
| 作者姓名： | 马永轩 张名位 魏振承 张 雁 张瑞芬 邓媛元 唐小俊 刘 磊 遆慧慧 郭锦欣 |
| |
| 作者单位： | 广东省农业科学院蚕业与农产品加工研究所/农业部功能食品重点实验室/广东省农产品加工重点实验室,广东广州,510610 |
| |
| 基金项目： | “十二五”国家科技支撑计划项目，国家“863”计划项目，国家公益性行业科技项目 |
| |
| 摘 要： | 比较了水解乳清蛋白、大豆肽、海洋胶原蛋白肽、玉米肽和花生肽等不同活性短肽对酪朊酸钠的乳化活性和乳化稳定性影响,并优化了其蛋白体系乳化效果较好的复配比例.结果表明,水解乳清蛋白与酪朊酸钠的复配比例大于2∶8,大豆肽和海洋胶原蛋白肽分别与酪朊酸钠的复配比例大于1∶9时,以酪朊酸钠为主体的蛋白体系的乳化活性和乳化稳定性均显著降低(p＜0.05);玉米肽和花生肽与酪朊酸钠的复配比例为1∶9时,体系的乳化活性和乳化稳定性均显著降低(p＜0.05).进一步选用水解乳清蛋白、大豆肽和海洋胶原蛋白肽复合后与酪朊酸钠复配,采用混料设计试验,确定复配体系乳化效果较好的3种活性短肽的较佳配比为水解乳清蛋白50％、大豆肽40％、海洋胶原蛋白肽10％,3种复合活性短肽与酪朊酸钠的优化复配比例为3∶7.研究结果可为高蛋白饮料中活性短肽的选择提供理论依据.
|
| 关 键 词： | 活性短肽 酪朊酸钠 乳化特性 优化 |
Effect of Different Active Peptides on Emulsifying Properties of Sodium Caseinate and Proportion Optimization |
| |
| Institution: | Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/ Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China,Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/ Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China,Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/ Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China,Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/ Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China,Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/ Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China,Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/ Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China,Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/ Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China,Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/ Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China,Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/ Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China and Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/ Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China |
| |
| Abstract: | |
| |
| Keywords: | active peptides sodium caseinate emulsifying properties optimization |
| 本文献已被 万方数据 等数据库收录！ |
| 点击此处可从《北京工商大学学报(自然科学版)》浏览原始摘要信息 |
| 点击此处可从《北京工商大学学报(自然科学版)》下载免费的PDF全文 |
|
