不同处理方式对鹰嘴豆分离蛋白乳化性质的影响  

Effects of different treatments on emulsifying properties of chickpea protein isolates

作　　者：顾楠[1] 张子沛[1] 吴锦波[1] 赵国华[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市农产品加工技术重点实验室,重庆400715

出　　处：《食品工业科技》2011年第12期158-161,共4页Science and Technology of Food Industry

摘　　要：研究发现微波、超声波、超高压、不同的pH、不同的油含量和不同的离子浓度等都能够影响鹰嘴豆分离蛋白的乳化性质:当微波处理时间为60s,其乳化活性和乳化稳定性都达到最大值;当超声波处理时间为4min时,其乳化活性和乳化稳定性达到最大值;当压力为400MPa时,其乳化活性和乳化稳定性达到最大值;当pH在5.0时,鹰嘴豆蛋白的乳化活力最小,乳化稳定性最高;当NaCl浓度在0.2mol/L时,乳化活性最小,乳化稳定性最高;当加油量在10～30mL范围内,乳化活性逐渐增加,乳化稳定性逐渐降低。Different treatments which included microwave treatment,ultrasonic wave treatment,ultra-high pressure treatment,different oil content,different pH value and different NaCl concentration had influence on emulsifying properties of chickpea protein isolates. When microwave processing time was 60s,the emulsifying activity and stability achieved to minimum value. When ultrasound processing time was 4min,the emulsifying activity and stability achieved to maximum value. When the ultra-high pressure was 400MPa,the emulsifying activity and stability achieved to maximum value. When pH value was 5. 0,the emulsifying activity achieved to minimum value and the emulsifying stability achieved to maximum. When NaCl concentration was 0. 2mol/L,the emulsifying activity was the lowest but the emulsifying stability was the highest. When oil content was between 10mL and 30mL,the emulsifying activity increased gradually but the emulsifying stability decreased gradually.

关 键 词：鹰嘴豆 分离蛋白 乳化活性 乳化稳定性 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]