超声处理对黑豆蛋白凝胶性能的影响  

Effects of Ultrasound Treatment on Gelling Properties of Black Bean Protein Isolate

作　　者：李杨[1] 刘宝华[1] 姜楠[1] 王晶[1] 王中江[1] 齐宝坤[1] 马文君[1] 江连洲[1,2] 

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

出　　处：《中国食品学报》2017年第1期161-169,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31301501)

摘　　要：测定不同超声条件处理的黑豆蛋白凝胶的持水性、流变性、质构性及其显微结构,研究超声处理对黑豆蛋白凝胶性能的影响。结果表明:超声处理虽可明显改善黑豆蛋白凝胶的持水性,但质构特性,如硬度、弹性、内聚性、回弹性均较未处理的黑豆蛋白凝胶有所下降,且中功率处理后凝胶的质构特性明显优于低功率和高功率。流变学测试表明,温度扫描图谱中不同超声条件处理的黑豆蛋白凝胶G′平缓期表现出一定的差异,频率扫描图谱表现出超声处理后黑豆蛋白凝胶的G′、G″值均低于未处理样品,而未经处理样品和中功率超声处理的蛋白凝胶样品的tanδ值远大于其它样品值。超声条件处理后黑豆蛋白凝胶性能的改变与蛋白聚集和解聚以及聚集体的尺寸相关。The effects ofultrasonic treatment on gelling properties of black bean protein isolate（BBPI） were studied through the measurement of water holding capacity,rheological property,texture profile analysis properties and scanning electron microscopy.The results showed that ultrasound treatment can significantly improve the water holding capacity of black bean protein gels.But for textural properties,such as hardness,elasticity,cohesiveness,resilience decreased,and textural properties of gel treated in middle-power ultrasonic was significantly better than the low-power and high-power.From temperature scan spectrogram,rheological tests showed some differences of G′ in gently period of black bean protein gel under different ultrasonic treatment conditions.From scanning frequency spectrogram,G′ and G″ values under different ultrasound treatment were both lower than the untreated sample,the tan δ of untreated and middle-power ultrasound treated samples much greater than the value of others.The protein aggregation and depolymerization of black bean protein after different ultrasound treatment and the size of the aggregates after sonication resulted in the changes of protein gel properties.

关 键 词：黑豆蛋白凝胶 超声处理 凝胶扫描电子显微镜 TPA性质 流变学性质 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]