花生浓缩蛋白超声改性的工艺条件  

The technological conditions of ultrasonic modification of peanut protein concentrate

作　　者：赵雪淞[1] 蔺雅菲 刘民[2] 

机构地区：[1]辽宁工程技术大学矿业学院,辽宁阜新123000 [2]辽宁工程技术大学理学院,辽宁阜新123000

出　　处：《食品与发酵工业》2014年第3期147-152,共6页Food and Fermentation Industries

基　　金："十二五"国家科技支撑计划(No.2012BAD36B06)资助

摘　　要：研究了超声波处理时间和功率对花生浓缩蛋白各项功能性质(溶解性、乳化活性及乳化稳定性、起泡性及泡沫稳定性、吸水性、持油性和凝胶性质)的影响。结果表明:经过超声处理后的花生浓缩蛋白各项功能性质有显著提高;超声改性的最优工艺条件为超声功率700 W,超声处理时间6 min。超声处理能够有效改善花生浓缩蛋白的功能性质。Based on self-made peanut protein concentrate, ultrasonic processing for improving functional properties of peanut protein concentrate （solubility, emulsifying activity and emulsion stability, foaming capacity and foam stability, water absorption, oil holding capacity and gel properties） was investigated. The results showed that the optimal ultrasonic treatment process was： ultrasonic power 700W, ultrasonic time 6rain. The functional properties of peanut protein concentrate were significantly improved after the ultrasonic treatment. The ultrasonic modification of peanut protein concentrate was an efficient way for the improvements of functional properties.

关 键 词：花生浓缩蛋白 功能性质 超声波改性 工艺条件 

分 类 号：TS201.21[轻工技术与工程—食品科学]