动态超高压均质制备纳米级蛋白及其功能特性的研究  

作　　者：涂宗财[1] 汪菁琴[1] 刘成梅[1] 阮榕生[1] 张雪春[1] 王辉[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室,江西南昌330047

出　　处：《食品工业科技》2007年第2期89-91,95,共4页Science and Technology of Food Industry

基　　金：教育部长江学者和创新团队发展计划资金项目(IRT0540);国家自然科学基金(20666004)

摘　　要：采用动态超高压均质技术制备纳米级蛋白,并研究了纳米级蛋白的功能性质。结果表明,大豆分离蛋白溶液经过60、80、100、140MPa超高压均质后,18%的颗粒≤100nm,属于纳米级蛋白。纳米级蛋白的溶解性、起泡性、凝胶性、流变性都有不同程度的改善:大豆分离蛋白溶解度可以达到46.33g/L;100mL的大豆分离蛋白经高速分散搅打后,泡沫高度可以达到180mL;16%大豆分离蛋白凝胶强度可以达到0.08355kg;流体呈现出接近于牛顿流体的性质。High-pressure microfluidization was introduced to prepare nanoprotein, and functional properties of which were studied. As a result, after 60,80,100, 140MPa microfluidization, 18% soy protein isolate≤ 100nm, which belonged to nanoprotein. Nanoprotein＇s solubility, foaming, gelation, viscosity were improved： solubility could reach 46.33g/L; the foam height of 100mL 6% soy protein isolate could reach 180mL after blending; the gel intensity of 16% soy protein isolation could reach 0.08355kg, solution was similar to Newtonian fluids.

关 键 词：动态超高压均质 纳米蛋白 功能特性 

分 类 号：TS201.21[轻工技术与工程—食品科学]