超声波辅助提取对麦胚蛋白性质的影响研究  

Study on the Effect of Ultrasound-assisted Extraction on the Properties of Wheat Germ Protein

作　　者：孙艳平[1] 任宇鹏[1] 

机构地区：[1]河南化工职业学院,河南郑州450042

出　　处：《食品研究与开发》2015年第16期65-68,共4页Food Research and Development

摘　　要：研究超声波预处理对麦胚蛋白提取率、纯度、结构和功能特性的影响。结果表明超声波对分离蛋白提取率有一定影响,超声功率为80 W时,提取率最高达到了75.88%。超声功率为140 W时,麦胚蛋白的纯度最高为94.12%。超声波改变了蛋白质二级结构,超声140 W处理时蛋白表面疏水性最强。超声波处理降低了蛋白起泡性,增强了起泡稳定性;蛋白质乳化性随超声波功率增加先降低后升高,乳化稳定性都有所下降。The ultrasonic-assist extraction of wheat germ protein was studied , including the protein yield , purity, structural and functional properties. The results showed that ultrasonic had certain influence to the extraction yield of protein. When ultrasonic power was 80 W , extraction rate reached 75.88 %. When the ultrasonic power was 140 W, the purity of wheat germ protein was as high as 94.12 %. Ultrasound changed protein secondary structure. When the ultrasonic power was 140 W the protein surface hydrophobicity was the strongest. Ultrasonic treatment reduced the protein foaming ability , but enhanced the foam stability. Protein emulsifying activity rised with the increase of ultrasonic power but emulsifying stability was reduced.

关 键 词：超声波 麦胚蛋白 纯度 乳化性 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]