超声处理对绿豆分离蛋白乳化性的影响  

Effect of ultrasound treatment on emulsifying properties of mung bean protein isolates

作　　者：李杨[1] 韩飞飞[1] 齐宝坤[1] 王中江[1] 王瑞[1] 王胜男[1] 李秋慧[1] 冯志泉 江连洲[1,2] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]国家大豆工程技术研究中心,黑龙江哈尔滨150030

出　　处：《食品工业科技》2015年第24期226-229,共4页Science and Technology of Food Industry

基　　金：黑龙江博士后科研启动金(LBH-Q13018);黑龙江省青年科学基金(QC2013C014);大豆产业技术体系岗位专家(CARS-04-PS25);黑龙江省教育厅科学技术研究项目面上项目(12531049)

摘　　要：研究超声处理对绿豆分离蛋白乳化性的影响,对不同超声功率、超声时间、底物蛋白浓度对绿豆分离蛋白乳化性的影响进行分析,并通过响应面实验,最终得到超声处理提高绿豆分离蛋白乳化性的最佳条件。结果表明,超声处理提高绿豆分离蛋白乳化性的最佳条件为:超声功率410 W、超声时间10.5 min、底物蛋白浓度11.5%。该处理条件下得到改性后的绿豆分离蛋白乳化性为35.01 m2/g。The effect of ultrasonic treatment on emulsifying properties of mung bean protein isolates was studied,the impact of different ultrasonic power,ultrasonic time,substrate protein concentration on emulsifying properties of mung bean protein isolates were analyzed. Response surface analysis was applied to optimize the emulsifying ability of mung bean protein isolates modified by ultrasound treatment. The results showed that the optimal reaction conditions of improving mung bean protein isolates emulsification were concluded as follows：ultrasonic power was 410 W,ultrasonic time was 10.5 min,protein concentration of substrate was 11.5%. Under the optimal conditions,the EAI was 35.01 m2/g.

关 键 词：绿豆分离蛋白 超声处理 乳化性 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]