超声处理改善不同比例大豆-乳清混合蛋白理化性质

TS201.2; 为了探究超声作用对不同比例大豆-乳清混合蛋白功能性质的影响.该试验以大豆蛋白与乳清蛋白为原料,对粒径、ζ-电位、内源性荧光光谱、扫描电子显微镜等结构性质,以及乳化活性、乳化稳定性、质构、持水性等理化特性和功能特性进行研究.结果表明:当SPI-WPI(soy protein isolate-whey protein isolate)质量比为5:5时,乳化活性与乳化稳定性最大(65.5 m2/g,16.3 min),同时粒径分布由双峰转为单峰,体积平均粒径D[4,3]达到最小值(205.6 nm)、ζ-电位绝对值达到最大(21.4 mV),此时混合体系稳定性最好.内源性荧光光谱显...

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Published in农业工程学报 Vol. 34; no. 22; pp. 299 - 305
Main Authors 王喜波, 崔强, 张安琪, 王玉莹, 孙洪蕊, 朱丹丹, 刘越峰
Format Journal Article
LanguageChinese
Published 东北农业大学食品学院,哈尔滨,150030%吉林省农业科学院,长春,130000%黑龙江省公安消防总队,哈尔滨,150090 15.11.2018
Subjects
超声波
乳清分离蛋白
大豆分离蛋白
乳化性
凝胶化
Online AccessGet full text
ISSN1002-6819
DOI10.11975/j.issn.1002-6819.2018.22.037

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Abstract TS201.2; 为了探究超声作用对不同比例大豆-乳清混合蛋白功能性质的影响.该试验以大豆蛋白与乳清蛋白为原料,对粒径、ζ-电位、内源性荧光光谱、扫描电子显微镜等结构性质,以及乳化活性、乳化稳定性、质构、持水性等理化特性和功能特性进行研究.结果表明:当SPI-WPI(soy protein isolate-whey protein isolate)质量比为5:5时,乳化活性与乳化稳定性最大(65.5 m2/g,16.3 min),同时粒径分布由双峰转为单峰,体积平均粒径D[4,3]达到最小值(205.6 nm)、ζ-电位绝对值达到最大(21.4 mV),此时混合体系稳定性最好.内源性荧光光谱显示有荧光物质释放,荧光强度持续增强,说明超声处理改变了混合体系蛋白结构.超声处理后混合蛋白比例在5:5时,具有最佳的凝胶性质,硬度达到最高(475.61 N),持水性达到最大(85.32％),与扫描电子显微镜的结果一致,显示此时混合蛋白体系形成致密、均一、有规则凝胶网络结构.该研究可为大豆-乳清混合蛋白的应用提供技术支撑.
AbstractList TS201.2; 为了探究超声作用对不同比例大豆-乳清混合蛋白功能性质的影响.该试验以大豆蛋白与乳清蛋白为原料,对粒径、ζ-电位、内源性荧光光谱、扫描电子显微镜等结构性质,以及乳化活性、乳化稳定性、质构、持水性等理化特性和功能特性进行研究.结果表明:当SPI-WPI(soy protein isolate-whey protein isolate)质量比为5:5时,乳化活性与乳化稳定性最大(65.5 m2/g,16.3 min),同时粒径分布由双峰转为单峰,体积平均粒径D[4,3]达到最小值(205.6 nm)、ζ-电位绝对值达到最大(21.4 mV),此时混合体系稳定性最好.内源性荧光光谱显示有荧光物质释放,荧光强度持续增强,说明超声处理改变了混合体系蛋白结构.超声处理后混合蛋白比例在5:5时,具有最佳的凝胶性质,硬度达到最高(475.61 N),持水性达到最大(85.32％),与扫描电子显微镜的结果一致,显示此时混合蛋白体系形成致密、均一、有规则凝胶网络结构.该研究可为大豆-乳清混合蛋白的应用提供技术支撑.
Author 张安琪
王玉莹
刘越峰
朱丹丹
王喜波
崔强
孙洪蕊
AuthorAffiliation 东北农业大学食品学院,哈尔滨,150030%吉林省农业科学院,长春,130000%黑龙江省公安消防总队,哈尔滨,150090
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Author_FL Liu Yuefeng
Zhang Anqi
Zhu Dandan
Wang Xibo
Cui Qiang
Wang Yuying
Sun Hongrui
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Keywords 超声波
乳清分离蛋白
大豆分离蛋白
乳化性
凝胶化
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Snippet TS201.2; 为了探究超声作用对不同比例大豆-乳清混合蛋白功能性质的影响.该试验以大豆蛋白与乳清蛋白为原料,对粒径、ζ-电位、内源性荧光光谱、扫描电子显微镜等结构性质,以及...
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StartPage 299
Title 超声处理改善不同比例大豆-乳清混合蛋白理化性质
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