动态高压微射流对小麦面筋蛋白功能性质影响的研究  

Founctional Properties of Wheat Gluten Influenced by Dynamic High Pressure Microfluidization Treatment

作　　者：刘国琴[1,2] 阎乃珺[1] 陈璐瑶[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]河南工业大学粮油食品学院,河南郑州450001

出　　处：《现代食品科技》2013年第5期936-940,共5页Modern Food Science and Technology

基　　金：国家自然科学基金资助项目(20976036);"十二五"国家科技支撑计划重大项目(2012BAD37B01)

摘　　要：本文研究了动态高压微射流对小麦面筋蛋白功能性质的影响及其机理。结果表明:微射流对面筋蛋白功能性质的改变与其压力和蛋白浓度密切相关。随着压力的升高,在大于等于4%浓度时,溶解度先增大后减小,在80 MPa时达到最大值,在小于4%浓度时正好相反;蛋白浓度为4%时,起泡性减小,泡沫稳定性、乳化性和乳化稳定性增大,在100 MPa时达到最大,其他浓度例如2%和6%时正好相反。SDS-PAGE和DSC图谱显示,微射流使面筋蛋白大分子量亚基被破坏,形成新的具有更加紧凑的空间结构的水溶性聚集体,从而改变了面筋蛋白的功能特性。The effect and mechanism of dynamic high pressure microfluidization （DHPM） on functional properties of gluten protein was investigated. The results showed that DHPM could change the fimctional properties of gluten protein and there was close relationship between the changes in functional properties and the pressure of DHPM or protein concenlration. When the concentration was above 4% the solubility was increased and then decreased with the increase of pressure. When the concentration was less than 4% the solubility was decreased and then increased with the increase of pressure, with the limit of 80 MPa. When the concentration was 4%, the foaming ability decreased and the foaming stability, emulsifying ability and emulsifying stability increased with the increase of pressure; while the opposite as the other concentration such as 2% and 6%. SDS-PAGE and DSC analysis indicated that high molecular weight subunit was destroyed and some new aggregation was formed, which changed the functional propertied of gluten protein.

关 键 词：动态高压微射流 小麦面筋蛋白 溶解性 起泡性 乳化性 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]