孙啊敏　王教飞　黄友如等

摘要 [目的] 考察金屬离子对芋艿分离蛋白食品功能性质的影响。 [方法]以芋艿为原料，提取分离蛋白，研究了盐离子种类及强度对芋艿分离蛋白流变特性、起泡性、泡沫稳定性和乳化性及乳化稳定性的影响。[结果]试验表明，盐种类及其浓度对芋艿分离蛋白的食品功能特性有明显的影响。在物质的量浓度为0～0.6%范围内，K+和Na+浓度增加能促进芋艿分离蛋白溶解，降低起泡性和起泡稳定性，增加乳化性和乳化稳定性，在0～0.8%范围内，能降低表观黏度、滞后现象、Tgel和凝胶G′；当K+和Na+浓度继续增加时，蛋白溶解度降低，起泡性增加，起泡稳定性、乳化性和乳化稳定性减小，表观黏度、滞后现象、Tgel和凝胶G′增加。Ca2+和Mg2+能在相邻多肽的特殊氨基酸残基之间形成交联，在离子浓度小于0.4%时，强度强于离子效应，使蛋白质溶液起泡性增加，但其他功能特性与K+和Na+相似。[结论]研究有助于加深对芋艿的了解，拓展芋艿食品的应用范围，且试验数据可为芋艿蛋白质食品生产提供参考依据。

关键词 芋艿分离蛋白；食品功能特性；起泡性；乳化性

中图分类号 S609.9 文献标识码 A 文章编号 0517-6611（2015）15-235-05

Effect of Metal Ions on Taro Isolated Protein Food Functional Characteristics

SUN Amin1#， WANG Jiaofei1，2#， HUANG Youru1* et al

（1. School of Biotechnology and Food Engineering， Changshu Institute of Technology， Changshu， Jiangsu 215500； 2. School of Chemical Engineering & Technology， China University of Mining & Technology， Xuzhou， Jiangsu 221116）

Abstract [Objective] To investigate effects of metal ions on taro isolated protein food functional characteristics. [Method] The experimental research on the species and concentration of metal ions on the rheological properties， foamability and stability， emulsification and stability of the taro protein isolates， which was extracted with taro as raw materials. [Result] The experimental results showed that， the type and concentration ofmetal ions have obvious influence on the functional features of taro protein isolate. In the amountofsubstance concentration range from 0 to 0.6%， the increase of K+ and Na+ can promote the dissolution of taro protein isolates， reduce the foamability and foam stability， emulsification and emulsion stability， reduce the apparent viscosity， hysteresis， Tgel and gel G′； When the concentration of K+ and Na+ continue to increase， the taro protein isolate's solubility， foamability， foam stability， emulsification and emulsion stability are reduced， with apparent viscosity， hysteresis， Tgel and gel G′ increased. Ca2+ and Mg2+ can be formed crosslinking between adjacent peptides of distinct amino acid residues. When its concentration smaller than 0.4%， the ion strength is stronger than ion effect， increase the protein solution foaming ability， but other food functional features phenomenon are similar to K+ and Na+. [Conclusion] The research will help to deepen understanding of taro， extend the application scope of taro foods， and the data will provide reference basis for taro protein food production.

Key words Taro isolated protein； Food functional characteristics； Foamability； Emulsification

芋艿为单子叶植物，其地下茎的膨大部分富含淀粉，可供食用，其食用模式因国家和地区不同而异[1-6]。芋艿分离蛋白具有重要的食用及药用价值。其组分中有一种黏液蛋白，被人体吸收后能促使人体产生免疫球蛋白，对体内的痈肿毒痛（含癌毒）有抑制和消解作用[7]。在芋艿蛋白氨基酸中，8种人体必需氨基酸含量占比达到43.42%，氨基酸分（AAS）为0.79，占总氨基酸量的百分比和化学评分均接近或超过酪蛋白[8]。……