物理改性对棉籽分离蛋白功能特性影响  

Effects of physical modification on functional properties of cottonseed protein isolate

作　　者：田少君[1] 白雪[1] 王璇[1] 张喆[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《粮食与油脂》2012年第3期20-23,共4页Cereals & Oils

摘　　要：采用水浴加热、超声波和微波辐射三种方法对棉籽分离蛋白进行改性处理,研究不同方法对蛋白的溶解性、持水性、吸油性、乳化性、乳化稳定性和起泡性等影响。实验结果表明,不同处理方法对棉籽分离蛋白功能特性均有一定改善,其中加热方法对蛋白起泡性影响较大,提高53.2%;微波辐射方法对蛋白溶解性、持水性、吸油性、乳化性有明显改善,分别提高5.0%、70.3%、6.5%、35.8%;超声波方法对蛋白乳化稳定性及起泡稳定性有一定改善,乳化稳定性提高51.6%;三种方法以微波辐射改性方法效果最优。The effects of three physical modification methods including heating, ultrasonic and microwave radiation in different conditions on the characteristics of modified cottonseed protein isolate were studied. The results show that the functional properties of cottonseed protein isolate have improved by those physical treatments. Heating method has great influence on the foaming ability, up to 53.2%; microwave treatments have significantly improved the water binding capacity, oil absorption, emulsification of cottonseed protein isolate, up to 5.0%, 70.3%, 6.5%, 35.8%; and the ultrasonic method enhanced the emulsion and blister stability, in which emulsion stability has increased by 51.6%. In conclusion, microwave radiation is the best of the three physical modification methods.

关 键 词：棉籽 分离蛋白 蛋白改性 

分 类 号：TS201.21[轻工技术与工程—食品科学]