NaCl浓度和pH对甘薯蛋白肽乳化特性的影响

doi:10.3864/j.issn.0578-1752.2016.09.014

摘要/Abstract

摘要： 【目的】明确不同NaCl浓度和pH对甘薯蛋白肽乳化特性的影响，为甘薯蛋白肽在食品工业中的应用提供理论依据。【方法】测定不同NaCl浓度（0.2、0.4、0.6、0.8和1.0 mol·L^-1）和不同pH（3、5、7和9）条件下，甘薯蛋白肽乳化液的显微结构、乳化颗粒平均粒径（d_4,3）、乳化活性、乳化稳定性、流变学性质和甘薯蛋白肽的表面疏水活性。【结果】与未添加NaCl的相比，添加浓度为0.2 mol·L^-1的NaCl时，甘薯蛋白肽乳化液的d_4,3由54.19 μm增大至59.70 μm；乳化活性指数由86.29 m²·g^-1显著降低为56.35 m²·g^-1（P＜0.05）；乳化稳定性指数由14.84 min降为13.19 min。然而，随着NaCl浓度的增大，甘薯蛋白肽乳化颗粒均一程度降低，d_4,3进一步由0.2 mol·L^-1时的59.70 μm增加至69.72 μm；而乳化活性由56.35 m²·g^-1逐渐降低至32.32 m²·g^-1，乳化稳定性呈先升高后降低的趋势，在0.4 m²·g^-1时达最大值，为15.55 min；初始表观黏度增大，并有剪切变稀现象发生；表面疏水活性降低。此外，随着pH增加，乳化颗粒均一程度升高，d_4,3由pH 3时的64.45 μm减小至pH 9时的51.21 μm；而乳化活性由pH 3时的3.99 m²·g^-1升高至pH 9时的120.47 m²·g^-1，乳化稳定性呈先降低后升高的变化趋势，pH 3时其最佳值为29.13 min；初始表观黏度降低，并有剪切变稀现象发生；表面疏水活性升高。【结论】甘薯蛋白肽的乳化特性与NaCl浓度和pH密切相关，添加≥0.2 mol·L^-1NaCl降低了甘薯蛋白肽的乳化活性和稳定性，而增加pH可有效提高甘薯蛋白肽的乳化活性。

关键词: 甘薯蛋白肽, NaCl, pH, 乳化特性

Abstract: 【Objective】 The study aims to clear the effects of different NaCl concentrations and pH values on the emulsifying properties of sweet potato peptides and provide a theoretical basis for the application of sweet potato peptides in the food industry. 【Method】Microstructure, average particle size (d_4,3), emulsifying activity, emulsifying stability, rheological property of emulsion and hydrophobicity of sweet potato peptides with different NaCl concentrations (0.2, 0.4, 0.6, 0.8 and 1.0 mol·L^-1) and different pH values (3, 5, 7 and 9) were measured. 【Result】Compared with the sweet potato peptide emulsion without NaCl, when 0.2 mol·L^-1 NaCl was added into the sweet potato peptide emulsion, d_4,3 was increased from 54.19 μm to 59.70 μm, the emulsifying activity index was decreased significantly from 86.29 m²·g^-1 to 56.35 m²·g^-1 (P＜0.05), and the emulsion stability index was decreased from 14.84 min to 13.19 min. However, with the increase of NaCl concentration, the uniformity of sweet potato peptide emulsion was decreased, d_4,3 was further increased from 59.70 μm to 69.72 μm, the emulsifying activity was decreased from 56.35 m²·g^-1 to 32.32 m²·g^-1, emulsifying stability was firstly increased and then decreased, reached a maximum of 15.55 min at 0.04 mol·L^-1, the initial apparent viscosity was increased and exhibited shear-thinning phenomenon, and surface hydrophobicity activity was decreased. In addition, with the increase of pH value, the uniformity of emulsion was increased, d_4,3 was decreased from 64.45 μm at pH 3 to 51.21 μm at pH 9, the emulsifying activity was increased from 3.99 m²·g^-1 at pH 3 to 120.47 m²·g^-1 at pH 9, the emulsifying stability was firstly increased and then decreased, reached a maximum of 29.13 min at pH 3, initial apparent viscosity was reduced and exhibited shear-thinning phenomenon, and the activity of surface hydrophobicity was increased. 【Conclusion】 Emulsifying properties of sweet potato peptides are closely related to the NaCl concentration and pH value. Addition of NaCl (≥0.2 mol·L^-1) reduced the emulsifying activity and stability of sweet potato peptides, while the increase of pH value could effectively improve the emulsifying activity of sweet potato peptides.

Key words: sweet potato peptides, NaCl, pH, emulsifying property

崔珊珊，木泰华，孙红男，张苗，陈井旺. NaCl浓度和pH对甘薯蛋白肽乳化特性的影响[J]. 中国农业科学, 2016, 49(9): 1778-1786.

CUI Shan-shan, MU Tai-hua, SUN Hong-nan, ZHANG Miao, CHEN Jing-wang. Effects of NaCl Concentration and pH Value on the Emulsifying Properties of Sweet Potato Peptides[J]. Scientia Agricultura Sinica, 2016, 49(9): 1778-1786.

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