高静压处理对花生蛋白的改性研究  

Effects of High-pressure Treatment on Modification of Peanut Protein

作　　者：周婷婷[1] 吕茜[1] 张玉玉[1] 宋弋[1] 李娟[1] 杨瑞学[2] 李全宏[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]中国农业机械化科学研究院,北京100083

出　　处：《食品研究与开发》2013年第1期18-22,共5页Food Research and Development

摘　　要：研究高静压(300 MPa～600 MPa)处理对花生分离蛋白、花生球蛋白的溶解性、乳化性(EAI)、乳化稳定性(ESI)、表面疏水性、巯基含量等性质的影响,并对各功能性质的相互关联性进行了分析。结果表明:高静压处理可有效的改善花生分离蛋白和花生球蛋白的溶解性和乳化性,但是会降低其乳化稳定性。在400 MPa,花生分离蛋白具有最大的乳化性和表面疏水性,花生球蛋白具有最大的溶解性。在500 MPa,花生球蛋白具有最大的乳化性和表面疏水性,花生分离蛋白具有最大的溶解性;随着压力的升高,花生球蛋白和花生分离蛋白的游离巯基含量呈下降趋势。表面疏水性与乳化性存在一定的正相关。结果表明,高静压处理可以有效改善花生蛋白的功能性质。The influence of high-pressure treatment （300 MPa-600 M Pa）on the solubility, emulsifying activity index （EAI）, emulsifying stability index （ESI）, the content of SH and surface hydrophobicity of peanut protein isolates （PPI）and peanut globulins was studied,the relativity among functional properties was analyzed. The results showed that solubilization and emulsion activity was modified with high pressure treatment remarkably, but the ESI and the content of SH were fallen by high pressure treatment. PPI showed the highest EAI and surface hydrophobieity at 400 MPa, whereas peanut globulins showed its highest solubility. Peanut globulins showed the optimum value of EAI and surface hydrophobicity at 500 MPa although PPI showed its highest solubility. Signification correlation was found between EAI and surface hydrophobicity. These results suggested that HP treatment could be used to modify the properties of peanut protein remarkably.

关 键 词：高静压 花生分离蛋白 花生球蛋白 改性 

分 类 号：TS201.21[轻工技术与工程—食品科学]