红萍叶蛋白功能特性研究

Study on Leaf Protein Features of Azolla

摘要: 本文为了探究红萍作为食品开发利用的可行性，以经脱色、去腥后所得红萍(卡州萍3001(A. caroliniana Wild.3001)为代表)叶蛋白为材料，对其溶解性、持水性、吸油性、起泡性及乳化性等进行测定，结果显示：红萍叶蛋白溶解性、持水力均随温度的升高先升高后降低，在温度为50℃时，溶解性、持水力最大；吸油性随着温度的升高而增大，吸油能力在4.8~6.0 mL/g之间；起泡性及起泡稳定性在叶蛋白浓度为6%时，最大值分别为176.6和72.5；乳化能力及乳化稳定性均随叶蛋白浓度的增大而增大，乳化能力在15~30之间，乳化稳定性在60~80之间。

Abstract: In order to explore the feasibility about Azolla as food, we test the Azolla leaf protein solubility, water holding capacity, oil absorption, foaming and emulsifying properties. The results show that: The solubility and water holding capacity of Azolla leaf protein first increase and then decrease with the increasing temperature. When the temperature is 50˚C, solubility and water holding capacity are highest; oil absorption increases with the growth of temperature; oil absorption capacity is between 4.8 and 6.0 mL/g. When the leaf protein concentration accounts for 6%, the maximum foaming capacity is 176.6, and the foaming stability is 72.5. The degree of the emulsifying capacity and stability goes up with the increase of leaf protein concentration, with emulsibility between 15 - 30, emulsification stability between 60 - 80.