| 超高压对鹰嘴豆分离蛋白起泡性能的影响 |
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| 引用本文： | 刘坚,江波,李艳红,张涛,沐万孟.超高压对鹰嘴豆分离蛋白起泡性能的影响[J].安徽农业科学,2007,35(28):9012-9013. |
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| 作者姓名： | 刘坚 江波 李艳红 张涛 沐万孟 |
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| 作者单位： | 江南大学食品科学与技术国家重点实验室,江苏无锡,214122 |
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| 基金项目： | 国家自然科学基金资助项目(20436020) |
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| 摘 要： | 研究超高压(100~600 MPa)对鹰嘴豆分离蛋白起泡性能的影响。结果表明:在磷酸盐和Tris-HCl缓冲体系中,超高压处理均能显著提高鹰嘴豆分离蛋白的起泡能力。在磷酸盐缓冲体系和Tris-HCl缓冲体系pH范围内(pH值为6.0~8.0),升高处理压力(大于300MPa)和延长保压时间(大于5 min)都会使鹰嘴豆分离蛋白起泡能力显著提高。在起泡能力提高的同时,磷酸盐缓冲体系中CPI泡沫稳定性下降,而在Tris-HCl缓冲体系中泡沫稳定性提高。
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| 关 键 词： | 超高压 鹰嘴豆 分离蛋白 起泡性能 |
| 文章编号： | 0517-6611（2007）28-09012-02 |
| 修稿时间： | 2007-05-29 |
Effects of Ultra-High Pressure on Foaming Property of Chickpea Protein Isolated |
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| LIU Jian et al.Effects of Ultra-High Pressure on Foaming Property of Chickpea Protein Isolated[J].Journal of Anhui Agricultural Sciences,2007,35(28):9012-9013. |
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| Authors: | LIU Jian |
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| Institution: | State Key Laboratory of Food Science and Technology;Southern Yangtze University;Wuxi;Jiangsu 214122 |
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| Abstract: | The effects of ultra high pressure on foaming property of chickpea protein isolates(CPI) were investigated at pressures from 100 to 600 MPa.Results showed that the ultra high pressure treatment could increase foaming capacity of CPI significantly both in phosphate and Tris-HCl buffer systems.Both rising pressure intensity above 300 MPa and prolonging treatment time longer than 5 min could strengthen foaming capacity of CPI significantly in phosphate and Tris-HCl buffer systems at pH of 6.0～8.0.Meanwhile,the foaming stability of CPI decreased in phosphate buffer and was enhanced in Tris-HCl buffer. |
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| Keywords: | Ultra-high pressure Chickpea Protein isolated Foaming property |
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