脱酚棉籽分离蛋白功能特性研究 functional characteristics of the degossypol cottonseed protein isolate.pdfVIP

05Ls08-09 14 粮食与油脂 2009年第8期 脱酚棉籽分离蛋白功能特性研究 张　汆，卞守志，贾小丽 （安徽滁州学院，　安徽滁州　239012 ） 摘　要：为拓宽棉籽蛋白在食品领域应用范围，对棉籽分离蛋白基本功能性质进行分析，结果显 示，本试验条件下所得棉籽分离蛋白（CPI）属酸溶性蛋白质，在酸性条件下（pH 1~4）溶解性较好 （30%~50%），在近中性溶液中溶解性较差，仅20%左右；乳化性受pH值、离子强度和CPI浓度 影响不显著；乳化能力较低，但所得乳状液非常稳定；起泡性受pH值、离子强度和CPI浓度等因 素影响很大，在中性pH下最高；添加NaCl 对CPI溶液起泡能力影响不大，但会显著影响CPI溶 液泡沫稳定性，随NaCl 浓度增加，溶液泡沫稳定性急剧降低。粘度分析表明，CPI溶液属典型非 牛顿流体，有“剪切变稀”和“热变稀”特征。 关键词：棉籽；棉酚；分离蛋白 Functional characteristics of the degossypol cottonseed protein isolate ZHANG Cuan ，BIAN Shou-zhi ，JIA Xiao-li （Chuzhou University ，Anhui Chuzhou 239012 ，China ） Abstract ：In order to improve the utilization of cottonseed protein in food industry ，some functional properties of cottonseed protein isolates （CPI） were investigated in this paper. The results showed that the CPI had highly solubility in acid ，about 30%~50% （pH 1~4）. But poorly in neutral solution ，only 20%. The emulsification of CPI was little affected by pH value ，ion intensity and the CPI concentration. The emulsify capability of the CPI is low ，but the emulsion system was very stable. The foaming property of the CPI was significantly affected by pH value ，ion intensity and the CPI concentration ，and to the highest point in neutral solution. The addition of NaCl to the CPI solution can markbly influenced to the foaming stability but little to its foaming capability. The foaming stability rapidly induced with the increasing of NaCl addition in CPI solution. The results of viscosity analyse indicated that the CPI solution was the typical non–Newtonian fluid ，which had the characters of “shear thi