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Study on Antifreeze Activity and Functional of Alfalfa Ice Structuring Proteins(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年07
Page:
113-118
Research Field:
Publishing date:

Info

Title:
Study on Antifreeze Activity and Functional of Alfalfa Ice Structuring Proteins
Author(s):
LI LingliQU MinLIU YujiaCHEN FenglianSUN ZhaoguoBAO Huan
(Key Laboratory for Food Science and Engineering/College of Food Engineering,Harbin University of Commerce,Harbin,Heilongjiang 150076)
Keywords:
alfalfaice structuring proteinantifreeze activityfunction
PACS:
-
DOI:
10.11937/bfyy.201607028
Abstract:
Taking ‘Zhaodong’ alfalfa as materials,ice structuring proteins were extracted using phosphate buffer solution and the effect of temperature,pH value,NaCl and sucrose concentration on the function of ice structuring proteins were studied.The results showed that the ice structuring proteins of alfalfa was small in size,large in number and irregular shape,it had good antifreeze activity.Furthermore,the functional studies of alfalfa protein were showed that the solubility index,water holding capacity,emulsifying property,emulsion stability,foamability and the foam stability were increased gradually with the increase of pH value of the solution.On the other hands,with the increase of NaCl concentration,the foamability and foam stability were increased and then decreased,and the emulsifying property and emulsion stability were decreased.Additionally with the increase of sucrose concentration,the foamability and foam stability were increased gradually.

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Last Update: 2016-06-15