稳定化方法对小麦胚蛋白功能特性的影响  

Effect of stabilization methods on functional properties of wheat germ protein

作　　者：俞凌[1] 黄永军[1] 周建新[1] 沈新春[1] YU Ling HUANG Yong-jun ZHOU Jian-xin SHEN Xin-chun(College of Food Science and Engineering, Nanjing University of Finances and Economics, Jiangsu Center for Modern Grain Circulation and Safety,Jiangsu Key Laboratory of Grain Quality and Safety Control and Deep Processing, Nanjing 210023 ,China)

机构地区：[1]南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,江苏高校粮油质量安全控制及深加工重点实验室,江苏南京210023

出　　处：《粮食与饲料工业》2017年第3期4-9,共6页Cereal & Feed Industry

基　　金：国家自然科学基金项目(31271983);江苏省自然科学基金(BK20141484);2015江苏省高校优秀科技创新团队资助项目;江苏省“333工程”培养资金资助项目;江苏高校优势学科建设工程资助项目(PAPD)

摘　　要：比较了微波、臭氧、烘烤和蒸汽4种稳定化方法对小麦胚蛋白提取率和溶解性、持水性、持油性、起泡性、泡沫稳定性等功能特性的影响。结果表明,对于麦胚蛋白提取率,臭氧处理的基本不变,而其他3种处理则明显下降;对于麦胚蛋白的溶解性、持水性和持油性,臭氧处理的明显增加,而其他3种则不同程度下降;麦胚蛋白的起泡性和泡沫稳定性经稳定化处理后均有所提高;从DSC图谱分析,麦胚蛋白的热稳定性从大到小依次为:烘烤、蒸汽、臭氧、微波,破坏程度依次为:微波、烘烤、蒸汽、臭氧;从傅里叶红外图谱分析,对麦胚蛋白官能团影响从大到小依次为:烘烤、微波、蒸汽、臭氧。小麦胚开发与利用麦胚蛋白时,可选择臭氧处理作为稳定化方法。The effects of four different stabilization methods such as microwave, ozone, baking and steam on extraction rate, solubility,water-holding capacity, oil absorbing capacity, foaming capacity, foaming stability of wheat germ protein were com- pared. The results showed that extraction rate of wheat germ protein basically remained unchanged in ozone treatment, but sig nificantly decreased in the other three methods. The solubility,water-holding capacity and oil-absorbing capacity of wheat germ protein significantly increased in ozone treatment, but suffered a drop though to various degrees in the other three methods. The foaming ability and foam stability of wheat germ protein were improved after the stabilization treatment. The thermal stability of wheat germ protein was baking, steam, ozone, microwave ; and the degree of damage was microwave, baking, steam, ozone by analysis of the DSC spectrum. The effect on the functional groups of wheat germ protein was baking, microwave, steam, ozone by analysis of FTIR spectrum. So the ozone treatment could be a good choice as a stabilization method in the development and utilization of wheat germ protein.

关 键 词：小麦胚 稳定化方法 麦胚蛋白 功能特性 微波 烘烤 蒸汽 臭氧 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]