超声波处理对豌豆分离蛋白功能特性的影响  

Effect of ultrasound treatment on functional properties of pea protein isolate

作　　者：王忠合[1,2] 王军[2] 李珍妮[2] 孙远明[1] 柳春红[1] 赖长鸿[3] 

机构地区：[1]华南农业大学食品学院,广东广州510630 [2]韩山师范学院生命科学与食品科技学院,广东潮州521041 [3]华南农业大学资源与环境学院,广东广州510630

出　　处：《食品工业科技》2015年第23期116-120,共5页Science and Technology of Food Industry

基　　金：广东省自然科学基金项目(S2013040015478);广东省高校优秀青年创新人才培养计划项目(2013LYM0056);韩山师范学院博士启动项目(QD20130516&QD20140324);韩山师范学院一般项目(LY201306);潮州市科技计划项目(2013X05&2013X06)资助

摘　　要：以豌豆分离蛋白为原料,采用不同强度的超声波处理,研究超声波处理对豌豆分离蛋白溶解性、起泡性、乳化性、持水性、吸油性等功能特性的影响。结果表明,一定强度的超声波处理范围内,豌豆分离蛋白的溶解度、乳化性和乳化稳定性均随着超声波强度的提高而增大,当超声波强度超过69.36 W/cm^2时,豌豆分离蛋白的溶解度逐渐趋于平稳;豌豆分离蛋白的乳化性和乳化稳定性的变化在超声波强度分别为75.68 W/cm^2和59.28 W/cm^2后趋于稳定。豌豆分离蛋白的起泡性、泡沫稳定性、持水性和吸油性随着超声波强度的增大呈现先上升后下降的趋势,在超声波强度为69.36 W/cm^2时,起泡性和泡沫稳定性达到最高,持水性和吸油性则在超声波强度分别为75.68、49.35 W/cm^2时达到最高。上述分析表明,适度强度的超声波处理可改善豌豆分离蛋白的功能特性。In this paper, pea protein isolate（ PPI）was subjected to ultrasound treatment,and the effects of ultrasonic intensity on functional properties of PPI, such as solubility, foaming ability and foam stability, emulsifying properties,water binding ability and oil absorbency, were investigated. Results showed that ultrasonic intensity significantly influenced solubility, emulsifying capacity and emulsifying stability of PPI, and with the increase of ultrasonic intensity level, solubility of PPI were increased at first and then tended to maintain a steady value at ultrasonic intensity level of 69.36 W/cm2. Moreover, with the increase of ultrasonic intensity level, emulsifying capacity and emulsifying stability of PPI was increased at first and then tended to maintain a steady value at ultrasonic intensity level of 75.68 W/cm2 and 59.28 W/cm2, respectively. However, foaming ability, foam stability, water binding ability and oil absorbency of PPI appeared in the trend of first increase then decrease with the increase of ultrasonic intensity.The highest value of foaming ability and foam stability were achieved at ultrasonic intensity of 69.36 W/cm2.Meanwhile,water binding ability and oil absorbency showed the peak value at ultrasonic intensity of 75.68 W/cm2 and 49.35 W/cm2, respectively. From the above results, ultrasound treatment could be used to modify some functional properties of PPI by appropriate selection of ultrasonic intensity level.

关 键 词：超声波 豌豆分离蛋白 功能性 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]