可溶性丝素蛋白的功能性质.pdfVIP

※基础研究 食品科学 2007, Vol. 28, No. 11 71 1 2 2 2 周凤娟 ，许时婴 ，杨瑞金 ，王 璋 (1.天津大学农业与生物工程学院，天津 300072；2.江南大学食品学院，江苏 无锡 214122) ：研究了可溶性丝素蛋白的功能性质。结果表明，丝素蛋白具有表面活性，能降低溶液的表面张力；经 高速剪切作用后，丝素蛋白的表面疏水性显著增强；随着丝素蛋白质量浓度的增加，丝素蛋白溶液的乳化性、起 泡性均增强，当丝素蛋白质量浓度大于5g/L时乳化能力增幅不明显，当丝素蛋白质量浓度为15g/L时，它的起泡 能力最高，质量浓度继续增加至20g/L时其起泡能力下降，当丝素蛋白质量浓度高于15g/L时，泡沫稳定性的增幅 变缓；丝素蛋白在pH3～10 范围内具有较好的乳化性、起泡性，在pH4 时最强。 ：丝素蛋白；功能性质 Functional Properties of Soluble Silk Fibroin from Silk Waste 1 2 2 2 ZHOU Feng-juan ，XU Shi-ying ，YANG Rui-jin ，WANG Zhang (1.School of Agriculture and Bioengineering, Tianjin University, Tianjin 300072, China； 2.School of Food Science and Technology, Jiangnan University, Wuxi 214122, China) Abstract ：Functional properties of soluble silk fibroin(extracted from silk waste) were investigated. The results showed that silk fibroin shows surface activity and can be used to decrease the surface tension of solution. Surface hydrophobicity of silk fibroin increases significantly after high-speed shearing. Emulsification properties and foaming properties can be improved with the increasing of mass concentration of silk fibroin. When the mass concentration of silk fibroin was higher than 5 g/L, its capacity of silk fibroin is highest at the mass concentration of 15 g/L and emulsification ability increased lentamente. The foaming declines at 20 g/L. Foam stability increases tardily as the mass concentration of silk fibroin exceeded 15 g/L. Emulsification properties and foaming properties of silk fibroin both are good at t