酶解处理对扁桃仁蛋白质起泡特性影响及其应用研究

扁桃仁营养丰富,是一种优质的坚果蛋白资源。为拓宽扁桃仁的应用领域,以扁桃仁分离蛋白质为研究对象,以其起泡能力和泡沫稳定性为观测指标,探讨生物酶解处理对其起泡特性的影响。结果表明:扁桃仁分离蛋白质经胃蛋白酶酶解处理后,其酶解产物的粒径减少,表面疏水性增加,分子质量(10~25kDa)与电位值(-20.06)均减小,即胃蛋白酶酶解处理显著改善了扁桃仁分离蛋白质的起泡性和泡沫稳定性。在此基础上,将酶解180min的扁桃仁分离蛋白质水解物(almond protein isolate hydrolysates,APIH180)作为发泡剂应用到蛋糕中,结果发现,当APIH180添加量为20%时,蛋糕的外观、口感与全蛋蛋糕相比,均有所提升；APIH180添加量超过40%的蛋糕品质明显下降,即APIH180添加量为20%~40%时可以起到良好的发泡效果,且改善了蛋糕的品质。本研究旨在拓展扁桃仁蛋白质的开发利用思路,进而丰富植物基蛋白质资源应用的理论与技术。

Study on Effect of Enzymatic Hydrolysis on Foaming Properties of Almond Protein Isolate and Its Application

Almond which enriched with nutrients are considered as a high-quality nut protein resource. In order to extend its application field, this experiment, using almond protein isolate (API) as the research object, choosing its foaming property as the observation index, was aimed to explore the effect of biological enzymatic treatment on its foaming properties. The results showed pepsin enzymolysis treatment decreased the size, the molecular weight (10~25kDa) and potential value (-20.06) of API hydrolysate, and increased the surface hydrophobicity. It meant that pepsin enzymatic treatment could significantly improve the foamability and foaming stability of API. On this basis, the API after enzymatic hydrolysis for 180min (almond protein isolate hydrolysates, APIH180) was taken as a foaming agent. When the concentration of APIH180 was 20%, both the appearance and taste of the cake were improved compared with the whole egg cake. But when the concentration of APIH180 exceeded 40%, there was an obvious loss of quality in the cake. Shortly, the cake could perform well with good foaming ability when the dosage of APIH180 ranged from 20% to 40%. This study might expand new ideas for the development and utilization of almond protein and then enrich the application theory and technology of plant-based protein resources.