【摘要】 本实验测定猪血浆蛋白的化学成分和等电点,并研究温度、pH值、蛋白浓度、离子强度对猪血浆蛋白溶解性、起泡性、泡沫稳定性、乳化性和乳化稳定性质的影响。结果表明:猪血浆蛋白粉中蛋白含量为62.5%;猪血浆蛋白的等电点为pH5,在等电点时,其溶解性、起泡性和乳化稳定性都最小,而起泡稳定性在此点最大;温度在20～70℃范围内,溶解性随温度升高而增大,温度为70℃时开始变性,高于70℃时蛋白质的溶解性降低。一定浓度的食盐的加入对猪血浆蛋白的功能性质起正效应。更多还原

【Abstract】 The chemical composition and the isoelectric point (pI) of porcine plasma protein (PPP) were studied and the factors affecting its functional properties were analyzed including temperature, pH and ionic strength. The results showed that PPP contained 62.5% of protein and the isoelectric point was pH 5, at which PPP possessed the minimum of solubility, foaming activity and emulsion stability of porcine plasma protein. However, the foaming stability reached a maximum at this point. Solubility of plasma protein increased with the increasing temperature within the range of 20-70 ℃ and denaturation of PPP was observed when temperature was above 70 ℃. This denaturation was accompanied by the reduction in solubility. The functional properties of porcine plasma protein could be improved by adding certain concentration of NaCl.更多还原