Please wait a minute...
 
 
食品与发酵工业  2017, Vol. 43 Issue (6): 98-    
  本期目录 | 过刊浏览 | 高级检索 |
金华火腿粗肽液的乳化特性
忽晓平,赵改名,柳艳霞,田玮,周光宏
河南农业大学食品科学技术学院,河南省肉制品加工与质量安全控制重点实验室,河南郑州,450002
南京农业大学食品科技学院,国家肉品质量与安全控制工程技术研究中心,江苏南京,210095
Emulsifying properties of crude peptides from Jinhua ham
HU Xiao-ping,ZHAO Gai-ming,LIU Yan-xia,TIAN Wei,ZHOU Guang-hong
下载:  PDF (1658KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 采用酸溶醇沉法提取金华火腿粗肽,以Tween 80为参照,通过测定其乳化能力(emulsifying capacity,EC)、乳化活性指数(emulsifying activity index,EAI)、乳化稳定性指数(emulsifying stability index,ESI)、黏度指标、乳状液粒径分布随浓度的变化情况,探究了金华火腿粗肽液的乳化特性.研究结果表明,EAI与粗肽液的浓度呈极显著负相关(P<0.01),ESI、EC、黏度均与粗肽液的浓度呈极显著正相关(P<0.01).当粗肽液浓度为4.5 mg/mL时,其EC平均为(73.31±0.96)%,EAI平均为(24.28±0.94) m2/g,黏度达到Tween 80(4.5%)的80.01%;当粗肽液浓度达到3.0 mg/mL以上时,ESI可达到Tween 80(相同浓度下)的90.00%以上;当粗肽液浓度低于4.5 mg/mL时,浓度变化对ESI有显著影响(P<0.05);乳状液平均粒径随粗肽浓度的增加而减小.金华火腿粗肽液具有良好的乳化性能.
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
Abstract: Crude peptides were extracted from Jinhua ham using acid dissolving and alcohol precipiting method.Emulsifying capacity (EC),emulsifying activity index (EAI),emulsifying stability index (ESI),viscosity index and particle size distribution of crude peptides varied with the concentration were measured.Tween 80 was used as a reference,emulsifying properties of extracted peptides were evaluated.The results revealed that the EAI was significantly negatively correlated with concentration,while ESI,EC and viscosity were significantly positively correlated with concentration(P < 0.01).At 4.5 mg/mL concentration,the average of EC and EAI were (73.31 ± 0.96)% and (24.28 ±0.94) m2/g respectively,viscosity reached 80.01% of Tween 80 (4.5%);when concentration was greater than 3.0 mg/mL,ESI reached more than 90.00% of Tween 80;when concentration was less than 4.5 mg/mL,concentration changes had significant effect on ESI(P < 0.05);the average particle size decreased with the increase of emulsion concentration.In conclusions,the crude peptides extracted from Jinhua ham show good emulsifying ability.
               出版日期:  2017-06-25      发布日期:  2017-12-01      期的出版日期:  2017-06-25
引用本文:    

链接本文:  
http://sf1970.cnif.cn/CN/  或          http://sf1970.cnif.cn/CN/Y2017/V43/I6/98
No related articles found!
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn