醇法芝麻浓缩蛋白的物理改性研究  

STUDY ON PHYSICAL MODIFICATION OF SESAME PROTEIN CONCENTRATES EXTRACTED BY ALCOHOL METHOD

作　　者：张涛[1] 魏安池[1] 牛新培[1] 代红丽[1] 汪学德[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2012年第4期52-56,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：现代农业产业技术体系(芝麻)建设专项资金资助(CARS-15-1-10)

摘　　要：采用加热、微波和超声波3种物理方法对芝麻浓缩蛋白进行改性,将改性后浓缩蛋白的功能特性进行比较分析,结果表明超声波的改性效果最好.在蛋白浓度10 g/100 mL、pH10、超声功率400 W和超声时间3 min的条件下,超声波处理能将芝麻浓缩蛋白的NSI从3.43%提高到43.32%,吸油性从0.61 g/g提高到2.62 g/g,乳化性从0.15提高到0.22,乳化稳定性从19.10 min提高到36.37 min,起泡性从30.78%提高到44.45%,泡沫稳定性从38.89%提高到54.18%.In this paper, we carried out physical modification of sesame protein concentrates by heating, microwave and ultrasonic, and analyzed the modified sesame protein concentrates. The results showed that ultrasonic had the best modification effect. Under the conditions of protein concentration 0.1 g/mL, PH value 10, ultrasonic power 400 W and ultrasonic time 3 minutes, NSI of the modified sesame protein concentrates was improved from 3.43% to 43.32%, the oil absorption was improved form 0.61 g/g to 2.62 g/g, the emulsifying capacity was improved from 0.15 to 0.22, the emulsifying stability was improved from 19.10 minutes to 36.37 minutes, the foaming ability was improved to 30.78% to 44.45%, and the foam stability was improved to 38.89% to 54.18%.

关 键 词：芝麻浓缩蛋白 物理改性 加热 微波 超声波 

分 类 号：TS201.2[轻工技术与工程—食品科学]