超高压对小麦胚芽蛋白功能性质影响的研究  

Study on influence of ultra-high pressure on functional property of WGP

作　　者：蓝琳[1] 王丹丹[2] 杨丽[2] 袁道强[2] 

机构地区：[1]西北农林科技大学,陕西杨凌712100 [2]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品工业科技》2008年第3期122-124,共3页Science and Technology of Food Industry

基　　金：河南省科技攻关项目(0424290041);郑州市重大科技攻关项目(2002BA02)

摘　　要：研究了超高压处理对小麦胚芽蛋白(WGP)的溶解性、乳化性、乳化稳定性和表面疏水性的影响,对各功能性质之间的相互关联性进行了分析。结果表明:超高压处理可以有效地提高小麦胚芽蛋白的溶解度;乳化性、乳化稳定性和表面疏水性均随着超高压处理时间的延长而降低,说明超高压处理使本来伸展的蛋白分子向折叠收拢的分子形态转变,使疏水基团由分子表面向分子内部转移。随着WGP浓度的提高,表面疏水性也有所提高。The influence of ultra-high pressure to the solubility, emulsion activity, emulsion stability and surface hydrophobicity of WGP was studied,the relativity among functional properties was analyzed. The results showed that WGP solubilization was increased with ultra-high pressure effect remarkably. The WGP emulsion activity, emulsion stability and surface hydrophobicity were fell by ultra-high pressure time prolonged,it was showed that ultra-high pressure had remarkable effects on protein folding,the hydrophobic regions were removed from surface of the molecules to inside by ultra-high pressure effect. Surface hydrophobicity was improved by WGP concentration increased unconspicuously.

关 键 词：小麦胚芽蛋白 超高压 功能性质 

分 类 号：TS201.21[轻工技术与工程—食品科学]