玉米胚芽蛋白凝胶特性的研究  

Study on gelation characteristics of corn germ proteins

作　　者：石丹[1,2] 孙向东[3] 张筠[1] 兰宇[1] 刘春雨[1] 

机构地区：[1]黑龙江东方学院食品学院,黑龙江哈尔滨150066 [2]西安银桥乳业(集团)有限公司,陕西西安710600 [3]黑龙江农业科学院农产品质量安全研究所,黑龙江哈尔滨150086

出　　处：《食品工业科技》2016年第7期67-70,共4页Science and Technology of Food Industry

基　　金：哈尔滨市优秀学科带头人基金项目(2013RFXYJ049)

摘　　要：利用流变仪研究不同处理条件下玉米胚芽蛋白凝胶特性的变化规律。结果表明:玉米胚芽蛋白在160 mg/m L质量浓度下开始形成凝胶,随着质量浓度的增加,凝胶弹性增强。玉米胚芽蛋白的储能模量G'、耗能模量G″均与蛋白浓度呈线性正相关,提高升降温速率会使其凝胶弹性显著减弱。玉米胚芽蛋白的储能模量G'、耗能模量G″均与升降温速率呈负相关。相同条件下,玉米胚芽蛋白的凝胶弹性较蛋清蛋白差,优于大豆分离蛋白。本研究深入探索了玉米胚芽蛋白凝胶特性,为拓宽玉米胚芽蛋白利用途径打下基础。A rheometer was employed to study gelation characteristics of corn germ proteins concentrate under different conditions.Results showed that corn germ proteins concentrate started to form a gel at the concentration of 160 mg/mL, the gel elasticity of corn germ proteins was increased with increasing proteins concentration. Storage modulus G＇ and loss modulus G＂ showed a positive linear relationships with the increasing concentration of corn germ proteins concentrate.With rising heating and cooling rates, the elasticity of corn germ proteins gel were weakened and negative linear relationships were obtained for heating and cooling rate and G＇ as well as G＂. Under the same concentration, gel elasticity of corn germ proteins was weaker than that of egg white while stronger than that of soy protein isolate.This investigation provided fundamental informations for employing the gelation characteristics of corn germ proteins in food industry.

关 键 词：流变仪 玉米胚芽蛋白 凝胶弹性 

分 类 号：TS201.7[轻工技术与工程—食品科学]