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

Abstract

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

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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Effects of NaCl Concentration and pH Value on the Emulsifying Properties of Sweet Potato Peptides

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