醇法芝麻浓缩蛋白的超声波改性研究  

STUDY ON ULTRASONIC MODIFICATION OF SESAME PROTEIN CONCENTRATES REPARED BY AQUEOUS ALCOHOL LEACHING

作　　者：张涛[1] 魏安池[1] 郑华丽[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）》2013年第1期26-30,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：采用超声波对醇法芝麻浓缩蛋白进行改性,考察了超声功率、超声时间、蛋白浓度、溶液pH值对改性后芝麻浓缩蛋白NSI的影响.在单因素试验的基础上,通过正交试验得到最佳的改性条件为:超声功率400 W、超声时间3.0 min、蛋白浓度9%(M/V)、pH值10.在此条件下,芝麻浓缩蛋白的NSI从3.43%提高到46.25%,吸油性从0.61 g/g提高到2.80 g/g,乳化性从0.15提高到0.23,乳化稳定性从19.10 min提高到38.63 min,起泡性从30.78%提高到47.23%,泡沫稳定性从38.89%提高到57.84%.In this paper, we studied the effects of ultrasonic power, modification time, protein concentration and pH value on the NSI of the modified sesame protein concentrate. Based on single factor and orthogonal experiments, we determined the optimized modification conditions as follows： ultrasonic power 400 W, modification time 3.0 min, protein concentration 9% （M/V） and pH value 10. Under these conditions, NSI of the modified sesame protein concentrates was improved from 3.43% to 46.25%, the oil absorbency was improved from 0.61 g/g to 2.80 g/g, the emulsifying property was improved from 0.15 to 0.23, the emulsifying stability was improved from 19.10 min to 38.63 min, the foaming ability was improved from 30.78% to 47.23%, and the foam stability was improved from 38.89% to 57.84%.

关 键 词：芝麻浓缩蛋白 物理改性 超声波 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]