脱脂麦胚粉的功能特性研究  

Researches on the functional properties of defatted wheat germ powder

作　　者：席雄刚[1] 陈会君[1] 张彦妮[1] 王海滨[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,武汉430023

出　　处：《食品科技》2009年第4期142-145,149,共5页Food Science and Technology

基　　金：武汉工业学院2006-2007学年度校立大学生科研项目

摘　　要：以超临界CO2萃取法得到的脱脂麦胚粉(蛋白质含量达27.58%)为实验材料,研究其功能性质,包括乳化性、乳化稳定性、起泡性、起泡稳定性、吸油性、持水性。研究结果表明:脱脂麦胚粉的乳化性在pH值为9、蛋白质浓度为5%时最大;吸油性在70℃时最高;起泡能力在pH值为7时最差;持水性在pH5～7、温度90℃时最好。The functional properties of defatted wheat germ powder（containing protein 27.58%） prepared by supercritical CO2 extraction, including emulsion, emulsion stability, foaming and bubbling stability, oil sorption capacity, water holding capacity were studied in this paper. The results were as follow： the defatted wheat germ powder had the largest emulsion at the protein concentration of 5% and pH 9; it had the highest oil sorption capacity at 70 ℃; it had the worst foaming capacity at pH 7; it had the best water holding capacity in the pH 5 to 7 and at the temperature of 90 ℃.

关 键 词：小麦胚芽 超临界CO2萃取 脱脂麦胚 功能特性 

分 类 号：TS201.4[轻工技术与工程—食品科学]