EMULSIFYING PROPERTIES OF PROTEINS - EVALUATION OF A TURBIDIMETRIC TECHNIQUE
EMULSIFYING PROPERTIES OF PROTEINS - EVALUATION OF A TURBIDIMETRIC TECHNIQUE
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DOI：
10.1021/jf60217a041
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发表时间：
1978-01-01
影响因子：
6.1
通讯作者：
KINSELLA, JE
中科院分区：
文献类型：
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作者：
PEARCE, KN;KINSELLA, JE
蛋白质稳定乳剂的能力与蛋白质可包覆的界面面积有关。根据光散射的米氏理论，浊度和乳液的界面面积之间存在简单的关系。在这项研究中，浊度法作为一种测量蛋白质乳化特性的方法进行了评估。用已知量的蛋白质和花生油制成乳剂。将这些乳液连续稀释，以在500 nm处得到0.01-0.6的λ/m。几个因素，即，均质化程度、均质器类型、蛋白质浓度、分散体体积、油体积分数; pH和油类型影响乳液形成。各种食物蛋白质（酪蛋白、β-淀粉酶、淀粉酶）的相对乳化活性可以通过以下方式来确定：乳球蛋白、乳清蛋白、酵母蛋白、卵清蛋白和琥珀酰化酵母蛋白）。采用基于浊度、分散相体积分数和蛋白质重量的简单公式，计算了与乳液界面面积相关的乳化活性指数。琥珀酸化酵母蛋白具有较高的乳化活性。这似乎与蛋白质的溶解性及其对表面变性的抗性有关。
The capacity of protein to stabilize emulsions is related to the interfacial area that can be coated by the protein. According to the Mie theory for light scattering, a simple relationship exists between turbidity and the interfacial area of an emulsion. In this study, turbidimetry was evaluated as a method for measuring emulsifying properties of proteins. Emulsions were made by homogenizing known amounts of proteins and peanut oil. These emulsions were serially diluted to give absorbances of 0.01-0.6 at 500 nm. Several factors, i.e., degree of homogenization, type of homogenizer, protein concentration, volume of dispersion, oil volume fraction; pH and type of oil affected emulsion formation. The relative emulsifying activity of various food proteins (casein, .beta.-lactoglobulin, whey protein, yeast protein, ovalbumin and succinylated yeast proteins) was determined. Using a simple formula based on the turbidity, volume fraction of dispersed phase and weight of protein, an emulsifying activity index, related to the interfacial area of the emulsion, was calculated. Succinylated yeast proteins showed high emulsifying activities. This appeared to be related to the solubility of proteins and their resistance to surface denaturation.