超声波处理对绿豆蛋白结构及功能特性的影响  

Effect of ultrasonic treatment on the structure and functional properties of mung bean protein

作　　者：杨勇[1,2] 毕爽[2] 王中江[2] 李杨[2] 江连洲[2] 

机构地区：[1]齐齐哈尔大学食品与生物工程学院,农产品加工黑龙江省普通高校重点实验室,黑龙江齐齐哈尔161006 [2]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2016年第9期69-73,共5页Science and Technology of Food Industry

基　　金：国家科技支撑计划课题(2014BAD22B00);黑龙江省自然科学基金(ZD201302);黑龙江省自然科学基金项目(C201331)

摘　　要：本实验研究了超声波作用对绿豆蛋白结构及功能性质的影响,结果表明:超声波处理后绿豆蛋白β-折叠结构含量降低,而β-转角结构含量显著增加,α-螺旋和无规卷曲的结构组成有小幅增加。随着超声功率的增强及处理时间的增长,绿豆蛋白β-折叠结构含量进一步降低,而β-转角结构含量逐渐增加。超声波处理下绿豆蛋白溶解性并未发生显著变化,但有效地增强了绿豆蛋白的表面疏水性、乳化性能、起泡性及泡沫稳定性。低强度超声功率下(200 W),四者均随时间的延长而增大,高强度超声功率下(400 W),绿豆蛋白的四种功能性质则随时间的增长而逐渐降低。This experiment studied the effect of ultrasonic on structure and function properties of mung bean protein.The research found that the content of β- sheet structure decreased after ultrasonic treatment,but β- turn confirmation contents significantly increased,while the contents of the other two structures（ α- helix and random coil） were also increased.With ultrasonic power increased and ultrasonic time prolonged,the content of β- sheet structure was decreased and the percentage of β- turn confirmation was gradually increased.Ultrasonic treatment did not change the solubility of mung bean protein,but increased its surface hydrophobicity,emulsibility,foamability and foaming stability effectively.In low intensity ultrasound（ 200 W）,the four properties of mung bean protein isolate were all increased with treated time increase,while decreased with treated time increase under higher ultrasonic power（ 400 W）.

关 键 词：超声波处理 绿豆蛋白 结构 功能特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]