不同干燥方法制备的星油藤分离蛋白功能性质的比较研究  

Comparison of functional properties of Sacha Inchi protein isolates prepared by different drying methods

作　　者：夏克东[1] 张骊 李海旺[1] 田少君[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]西安中粮工程研究设计院有限公司,西安710082

出　　处：《中国油脂》2015年第8期12-16,共5页China Oils and Fats

基　　金：河南省高校科技创新团队支持计划(13IRTSTHN028)

摘　　要：以星油藤饼为原料,分别采用真空冷冻干燥和喷雾干燥的方法制备星油藤分离蛋白。研究了温度、p H、质量浓度对两种干燥方法制备的星油藤分离蛋白功能性质的影响并进行比较。结果表明:两种方法制备的星油藤分离蛋白的溶解度和吸油性在55℃时最大;持水性在p H 7时最大;黏度随温度的升高而降低;起泡性和乳化活性、乳化稳定性均随蛋白质质量浓度的升高而增大。真空冷冻干燥样品的吸油性、持水性、溶解性、起泡性大于喷雾干燥的样品;其乳化活性与乳化稳定性高于喷雾干燥的样品。With Sacha Inchi （Plukenetia volubilis L. ） cake as raw material, Sacha Inchi protein isolates were prepared by vacuum freeze - drying and spray drying methods. The influences of temperature, pH and mass concentration on the functional properties of the Sacha Inchi protein isolates obtained via the two drying methods were studied and compared. The results showed that oil absorption and solubility of the Sa- cha Inchi protein isolate reached the highest at 55 ℃ ; water retention reached the maximum at pH 7 ; vis- cosity decreased with the temperature increasing; the foamability, emulsifying ability and emulsion stabil- ity of Sacha Inchi protein isolate improved with the mass concentration of protein increasing. The solubili- ty, oil absorption, water retention and foamability of Sacha Inchi protein isolate obtained by vacuum freeze - drying method were better than those obtained by spray emulsion stability obtained by vacuum freeze - drying method drying method. drying method; its emulsifying ability and were higher than those obtained by spray drying method.

关 键 词：星油藤分离蛋白 功能性质 真空冷冻干燥 喷雾干燥 

分 类 号：TS201.21[轻工技术与工程—食品科学]