[2]摇
肖国林
,
胡国伟
,
赵芳芳
,
等
.
酪朊酸钠在含乳咖啡饮料
中的应用研究
[J].
食品科技
,2009,34(1):228 - 231.
[3] 摇 Zhao Long, Zhao Qianzhong, Liu Tongxun,et al. Role
and properties of guar gum in sodium caseinate solution
and sodium caseinate stabilized emulsion[ J]. Food Re鄄
search International, 2012, 49(1):545 - 552.
[4]摇 Rebiha M, Moulai鄄Mostefa N, HadjSadok A. Investiga鄄
tions of the effects of xanthan and sodium caseinate on the
formation and stability of an oil鄄in鄄water emulsion stabi鄄
lized by a nonionic surfactant using a response surface
method[J]. Journal of Dispersion Science and Technolo鄄
gy,2012,3(1):132 - 137.
[5]摇
张芳
,
徐学万
.
酪朊酸钠在食品工业中的应用
[ J].
肉
类科学
,2001(6):28 - 32.
[6]摇
蒲守丞
,
王金水
.
酶解蛋白制备生物活性肽进展
[ J].
粮食与油脂
,2005(3):16 - 17.
[7]摇
张宇昊
,
王强
.
功能性短肽的研究进展
[ J].
中国油脂
,
2007,32(2):69 - 73.
[8] 摇 May June Tsou, Fuh Juin Kao, Chun Kai Tseng,et al.
Enhancing the anti鄄adipogenic activity of soy protein by
limited hydrolysis with flavourzyme and ultrafiltration[J].
Food Chemistry, 2010,122(1):243 - 248.
[9] 摇
励建荣
,
封平
.
功能肽的研究进展
[ J].
食品科学
,
2004,25(1):415 - 419.
[10]摇
孙莉洁
.
大豆肽的分离纯化及应用研究
[D].
哈尔滨
:
哈尔滨商业大学
,2009.
[11]摇 Markwell M A, Haas S M, Bieberl L. A modification of
the lowry procedure to simplify protein determination in
membrance and lipoprotein samples[ J]. Analytical Bio鄄
cheistry,1978,87:206 - 210.
[12]摇 Akio Kato. Change in the emulsifying and foaming prop鄄
erties of proteins during heat denaturation[J]. Agric Biol
Chemistry,1983,47(1):33.
[13]摇 Kinsella J E. Functional properties of proteins:possible鄄
relationships between structure and function in foam[J].
Food Chemistry,1981(7):273 - 288.
[14]摇
汪兰
,
陈冉
,
杜欣
,
等
.
菜籽蛋白氨基酸组成分析及与
功能特性的相关性研究
[ J].
中国油脂
,2012,37(2):
1 - 8.
[15]摇
韩仁娇
,
刘春红
,
冯志彪
.
不同酶切方式对乳清蛋白
疏水性和乳化性的影响
[ J].
中国乳品工业
,2011,39
(10):15 - 22.
Effect of Different Active Peptides on Emulsifying Properties of
Sodium Caseinate and Proportion Optimization
MA Yongxuan,摇 ZHANG Mingwei
*
,摇 WEI Zhencheng,摇 ZHANG Yan,摇 ZHANG Ruifen,
DENG Yuanyuan,摇 TANG Xiaojun,摇 LIU Lei,摇 TI Huihui,摇 GUO Jinxin
(
Sericultural and Agri鄄Food Research Institute
,
Guangdong Academy of Agricultural Sciences /
Key Laboratory of Functional Foods
,
Ministry of Agriculture / Guangdong Key Laboratory
of Agricultural Products Processing
,
Guangzhou
510610,
China
)
Abstract
: Effects of different active peptides on the emulsifying properties of sodium caseinate,and the
proportion of complex were optimized in this study. The emusifying activity and stability of the system sig鄄
nificantly (
p
< 0郾 05) decreased when the ratio between the hydrolyzed whey protein and sodium caseinate
was greater than 2颐 8, and the ratio between the soybean peptide and marine collagen peptide was greater
than 1颐 9. The emulsifying activity and stability of the system significantly(
p
< 0郾 05) decreased when the
ratio between the corn peptide and peanut peptide was 1颐 9. Moreover, hydrolyzed whey protein, soybean
peptide and marine collagen peptide were mixed with sodium caseinate, and the optimal concentration
was 50% hydrolyzed whey protein, 40% soybean peptide and 10% marine collagen peptide, and the
best proportion of composite active peptides to sodium caseinate was 3颐 7. The results provided a basis for
selection of the active peptide in protein drinks.
Key words
: active peptides; sodium caseinate; emulsifying properties; optimization
(
责任编辑
:
叶红波
)
93
第
33
卷 第
4
期
摇 摇 摇 摇 摇 摇 摇
马永轩等
:
不同活性短肽对酪朊酸钠乳化特性的影响及其配比优化
