以新鲜猪肝为原料,研究不同温度处理对猪肝水溶性蛋白乳化性质的影响。以猪肝水溶性蛋白为研究对象,经过25、40、50、60、70、80 ℃加热处理,与大豆油形成乳化体系后,测定乳化活性和稳定性、乳析指数、界面蛋白浓度等来研究乳化性质的变化。结果表明,热处理温度对猪肝水溶性蛋白的乳化性、表面疏水性与乳化液的乳析指数、界面蛋白含量和种类、液滴粒径大小及其分布、显微结构均有显著性影响。综合各项指标变化趋势可知,加热温度为60 ℃时,猪肝水溶性蛋白的乳化活性值和乳化稳定性值均最大,分别为40.42 m2/g和52.36％,为猪肝蛋白在乳化食品中的应用提供了可靠的理论依据。
Pork liver water-soluble proteins were used as the research object, this study investigated the emulsification activity and stability, the emulsion index and the interface protein concentration etc. after treating the proteins at 25, 40, 50, 60, 70, 80 ℃ and forming an emulsifying system with soybean oil. The results showed that the heat treatment temperature had significant effects on the emulsifying activity and emulsion stability of the liver proteins, as well as on the surface hydrophobicity, the emulsion index, the content and type of the interface protein, the size and distribution of droplets, and the microstructure of the proteins. According to the change trend of each index, it was found that when the heating temperature was 60 ℃, the emulsification performance of the proteins was the best, as the emulsifying activity was 40.42 m2/g and the emulsion stability was 52.36%. This study provides a theoretical basis for applying pork liver proteins in emulsified foods.
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