文档介绍：※基础研究食品科学 2010, Vol. 31, No. 07 173
金属离子对花生分离蛋白凝胶形成特性的影响
钟世荣,冯治平,吴士业
(四川理工学院生物工程学院,四川自贡 643000)
摘要:以花生仁为原料,用碱提酸沉法提取花生分离蛋白,讨论温度在 90℃、pH9、花生分离蛋白质量浓度
为 14g/100mL 时,不同浓度的 NaCl、MgCl2、CaCl2 和 CuSO4 对花生分离蛋白形成凝胶的影响。实验表明,CaCl2
是较好的凝固剂,浓度为 时,形成凝胶硬度高,形成时间短,但形成的凝胶胶粒较粗。
关键词:花生分离蛋白;凝胶;金属离子
Effect of Metal Ions on Gel-forming Characteristics of Peanut Protein Isolate
ZHONG Shi-rong,FENG Zhi-ping,WU Shi-ye
(School of Biotechnology Engineering, Sichuan University of Science and Engineering, Zigong 643000, China)
Abstract :Peanut protein isolate was prepared by the method of alkaline extraction followed by acid precipitation. Effects of
metal ions such as NaCl, MgCl2, CaCl2 and CuSO4 at various concentrations on gel-forming characteristics of peanut protein isolate
were explored under the conditions of 90 ℃, pH 9 and 14 g/100mL peanut protein solution. Results indicated that CaCl2 at the
concentration of mol/L was a good coagulatant for peanut protein isolate. Higher hardness, shorter gelatin time and thicker
colloidal particles of peanut protein isolate were observed under this condition.
Key words:peanut protein;gel;metal ion
中图分类号: 文献标识码:A 文章编号:1002-6630(2010)07-0173-04
目前,我国开发的花生分离蛋白产品主要是肉制品 1 材料与方法
添加蛋白,即凝胶型分离蛋白。凝胶型分离蛋白的凝
材料、试剂与仪器
胶性在肉制品加工中起到非常重要的作用,凝胶性可以
将蛋白凝胶基质“固化”形成具有一定机械强度的网优质花生仁市售。
状结构,从而防止已形成的乳化肉糜在加热过程中被破氢氧化钠(分析纯);盐酸