摘要
为研究酶解花椒籽蛋白制得的抗菌肽的溶解性、起泡性和乳化特性,通过不同p H、温度等因素对制备的抗菌肽进行处理并分析其加工特性。结果表明：抗菌肽在p H值≥6、30~50℃内均具有良好的溶解性（氮溶解指数NSI〉80%）;抗菌肽在酸性、碱性条件下的起泡性均高于中性条件,在10min、p H值≥6时具有良好的泡沫稳定性（≥82%）;在35~55℃温度范围内,抗菌肽具有一定的起泡性（起泡性≥40%）,10min时能保持很好的稳定性（≥73%）;抗菌肽的乳化能力随着肽浓度的增加而减小,稳定性随着浓度的增加而增大;在p H值4.0时,抗菌肽的乳化性和乳化稳定性最差,乳化性为2.44m2·g-1,乳化稳定性小于22min;抗菌肽的亲水亲油平衡值（HLB值）大于16.7,亲水性较强。本研究为花椒籽蛋白抗菌肽在食品领域的应用提供了理论依据。
In order to provide a theoretical basis for application of antimicrobial peptides（ AMPs） obtained from prickly ash（ Zanthoxylum bungeanum Maxim） seed protein by pepsin hydrolysis in food and other fields,the solubility,foaming capacity and emulsifying property of antimicrobial peptides were investigated with respect to p H and temperature. The results showed that the AMPs had a better solubility（ NSI 〉 80%） at p H≥6 and the temperature from30 to 50℃. The AMPs had better foaming capacity in acidic and alkaline conditions than in neutral condition,and it had good foam stability（ ≥82%） within 10 min and at p H≥6. The AMPs had certain foaming capacity（ ≥40%） at a certain range of temperature from 35 to 55℃,and it can maintain good foam stability（ ≥73%） within 10 min. The emulsifying property of AMPs decreased with rising concentration,while the emulsifying stability increased with rising concentration. The emulsifying property and emulsifying stability of AMPs were worst at p H4. 0,emulsifying property was 2. 44m2·g- 1and emulsifying stability was less than 22 min. The AMPs had a highly hydrophilic and its hydrophilic lipophilic balance（ HLB） value was greater than 16. 7. This paper provide a theoretical basis in the field of food for the prickly ash seed protein AMPs.
出处
《核农学报》
CAS
CSCD
北大核心
2015年第12期2320-2326,共7页
Journal of Nuclear Agricultural Sciences
基金
四川农业大学"学科建设双支计划"项目(06070909)
关键词
花椒籽蛋白抗菌肽
溶解性
起泡性
乳化性
prickly ash seed protein AMPs
solubility
foaming capacity
emulsifying property
作者简介
作者简介：姜太玲，女，主要从事功能性食品研究。E-mail：ynjiangtailing@163．com
通讯作者：张志清，男，教授，主要从事粮油副产物开发利用研究。E-mail：zqzhang721@163．com
