榛子粉乳化性与起泡性研究Study on emulsibility and foamability of hazelnut powder
祝美云;殷贺中;梁丽松;王贵禧;
摘要(Abstract)：
【目的】比较4个品种榛子粉在不同pH值条件下的乳化性和起泡性差异以及去皮处理对榛子粉乳化性和起泡性的影响,分析榛子粉乳化性和起泡性与其主要物质组成的关系。【方法】采用碱液浸泡法去除榛子种皮,索氏提取法脱去油脂制取榛子粉;采用离心法测定榛子粉乳化性,体积法测定起泡性。【结果】榛子粉的乳化能力和起泡能力在蛋白质等电点(pH 4.5)处最差,在碱性条件下的乳化能力和起泡能力明显好于酸性和中性条件;榛子粉的乳化稳定性在蛋白质等电点处和偏碱条件下较好,而起泡稳定性在蛋白质等电点和酸性条件下较好。可溶性蛋白含量与榛子粉乳化能力显著正相关,与其乳化稳定性和起泡稳定性显著负相关;榛子粉起泡能力与蛋白质含量显著正相关。【结论】榛子粉乳化性和起泡性与品种密切相关,去皮处理提高了榛子粉的乳化性和起泡性;pH值对榛子粉乳化能力、乳化稳定性和起泡能力影响差异显著,随着pH值变化乳化性和起泡性的变化趋势基本一致;可溶性蛋白存在有利于乳化能力的提高,而不利于乳化稳定性和起泡稳定性,蛋白质含量与起泡能力密切相关。
关键词(KeyWords)： 榛子粉;pH;乳化性;起泡性
基金项目(Foundation): 林业公益性行业科研专项(201304710)
作者(Authors): 祝美云;殷贺中;梁丽松;王贵禧;
DOI: 10.13925/j.cnki.gsxb.2013.04.031
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