脉冲电场-超声波作用对黑豆球蛋白功能性质的影响  

Combined Effect of Pulse Electric Field and Ultrasound on Functional Properties of Black Soybean Globin

作　　者：毕爽[1] 马文君[1] 李杨[1] 齐宝坤[1] 王中江[1] 江连洲[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品科学》2016年第9期7-12,共6页Food Science

基　　金：国家自然科学基金青年科学基金项目(31301501);"十二五"国家科技支撑计划项目(2014BAD22B00);黑龙江博士后科研启动基金项目(LBH-Q13018);黑龙江省自然科学基金项目重点项目(ZD201302);高等学校博士生学科点专项科研基金博导类资助课题(20132325110013)

摘　　要：研究了脉冲电场(15 k V/cm)与低频高强度超声波(150、300、450 W)在不同的时间条件下(18、36 min)的协同作用对黑豆球蛋白功能性质的影响。结果表明:不同脉冲电场-超声波条件处理的黑豆球蛋白具有不同的性质,当处理条件为脉冲电场强度15 k V/cm、超声波时间36 min、超声波功率300 W时,黑豆分离蛋白具有最高的持水性(75.69%)和凝胶硬度(45.126 g)。同时,溶解度也有所提升。在热诱导凝胶流变实验中,经超声波处理(36 min,300 W)的黑豆分离蛋白4号样品最终形成的凝胶弹性模量最高;在频率扫描流变学实验中,该条件下形成的凝胶具有一种类似于固体的凝胶网状结构;扫描电子显微镜的结果显示此条件下形成的黑豆蛋白凝胶更加规则。The effect of combined pulsed electric field（15 k V/cm） and low-frequency ultrasound（150, 300 or 450 W） treatments for different time periods on functional properties of black soybean globin was addressed in this study. Functional properties of black soybean globin varied among different treatments. The highest water-holding capacity（75.69%） and gel strength（45.126 g） were obtained when black soybean globin was treated with pulsed electric field at 15 k V/cm in combination with ultrasound irradiation at 300 W for 36 min. Moreover, its solubility also increased after the combined treatment, and its elastic modulus was the highest as indicated by rheological test. Frequency sweep rheological experiments revealed that a solid-like gel network was formed from black soybean globin under the above treatment conditions. The microstructure of the gel was more regular under scanning electron microscopy（SEM）.

关 键 词：黑豆球蛋白 脉冲电场-超声波 凝胶性质 流变学性质 持水性 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]