超高压微射流均质对花生球蛋白性质的影响  

Effects of dynamic high-pressure microfluidization on some properties of arachin

作　　者：张雪春[1] 涂宗财[1] 郑为完[1] 黎鹏[1] 姜颖[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品工业科技》2009年第11期99-101,共3页Science and Technology of Food Industry

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

摘　　要：以花生球蛋白为原料,超高压微射流均质为手段,研究不同均质压力(40～160MPa)对花生球蛋白微细结构和功能性质的影响。结果表明:花生球蛋白经超高压微射流均质后,粒径分布变窄,平均粒度变小,在均质压力为160MPa时达到最小;X-射线衍射(XRD)显示处理后花生球蛋白的微观晶体结构略有破坏;花生球蛋白的乳化性能在一定压力范围内随着超高压微射流均质压力的增大而提高;花生球蛋白经超高压微射流均质后表观黏度显著减小,流变模型由假塑性流体转变为趋近于牛顿流体。说明超高压微射流均质可改变花生球蛋白的微观结构,从而导致蛋白部分功能性质的改变。The effects of high-pressure microfluidization （40-I60MPa） on the microstructure and functional properties of arachin were studied.The results indicated ： the average particle size of arachin treated by high- pressure microfluidization decreased and the distribution became narrow, and the minimus were observed at 160MPa.X-ray diffraction analysis indicated that the microcrystal structure was damaged slightly.Emulsification of arachin increased with pressure increasing with certain range. The apparent viscosity of arachin dramatically decreased and its rheological model changed from pseudoplastic fluid to near-newtonion fluids. High-pressure microfluidization can change the microstructure of arachin,then lean to the changes of some functional properties of arachin.

关 键 词：超高压微射流技术 花生球蛋白 粒度 结晶结构 乳化性 流变性 

分 类 号：TS201.21[轻工技术与工程—食品科学]