温度和pH值对茶多酚-紫米蛋白体系功能特性的影响  

Effects of temperature and pH on the functional properties of tea polyphenol-purple rice protein system

作　　者：张娜宁 丁晓倩 申姣姣 云少君[1] 冯翠萍[1] Zhang Naning;Ding Xiaoqian;Shen Jiaojiao;Yun Shaojun;Feng Cuiping(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《山西农业大学学报（自然科学版）》2020年第6期108-113,共6页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：国家自然科学基金资助项目(31801551);山西农业大学引进人才博士科研启动费(2013YJ30)。

摘　　要：[目的]本文主要探讨温度及pH值对茶多酚-紫米蛋白体系功能特性的影响。[方法]首先通过添加不同浓度的茶多酚,研究其对紫米蛋白泡沫特性与乳化性的影响,之后在适宜的茶多酚浓度下进一步分析温度和pH对茶多酚-紫米蛋白体系功能特性的影响。[结果]在茶多酚浓度0.08%、温度30℃、pH为6的条件下,测得2%的紫米蛋白溶液的起泡度和失水率分别是27.69%±0.74%和1.53%±0.16%;在同样的条件下,不添加茶多酚的紫米蛋白溶液的起泡度和失水率分别是12.96%±0.60%和2.38%±0.15%,差异均具有统计学意义(P<0.01);在茶多酚浓度0.04%、温度30℃、pH为6的条件下,测得2%的紫米蛋白的乳化性和乳化稳定性分别为71.92%±1.42%和70.00%±1.24%;在同样的条件下,不添加茶多酚的紫米蛋白的乳化性和乳化稳定性分别是68.69%±1.20%和57.39%±1.29%,差异具有统计学意义(P<0.05或P<0.01)。[结论]茶多酚浓度、温度及pH值对紫米蛋白的泡沫性、失水率、乳化性和乳化稳定性均有影响,试验结果可为紫米蛋白的进一步加工提供理论依据。[Objective]Present study mainly focused on the exploration of effects of tea polyphenol on the functional characteristics of purple rice protein system.[Methods]The effects of tea polyphenols at different concentrations on foam properties and emulsifying properties of purple rice protein were determined,and effects of temperature and pH on the functional properties of tea polyphenols-purple rice protein system were analyzed at optimal concentration of tea polyphenols.[Results]The results showed that under the condition of tea polyphenol concentration at 0.08%,temperature at 30℃and pH at 6,a significant difference was observed between the treatments with or without polyphenols(P<0.01),in which the foaming degree and driage of 2%purple rice protein solution were 27.69%±0.74%and 1.53%±0.16%or 12.96%±0.60%and 2.38%±0.15%,respectively.When the tea polyphenol concentration was 0.04%with the temperature at 30℃and pH at 6,the emulsibility and emulsification stability of 2%purple rice protein were determined as 71.92%±1.42%and 70.00%±1.24%,respectively.Under the same conditions,the emulsibility and emulsification stability of purple rice protein without tea polyphenol were 68.69%±1.20%and 57.39%±1.29%,respectively,which were statistically significant from the treatment with tea polyphenol(P<0.05).[Conclusion]All treatments including different tea polyphenols concentration,temperature and pH have some effects on the foaming degree,driage,emulsibility and emulsification stability of purple rice protein.The experimental results can provide some theoretical basis for the further processing of purple rice protein.

关 键 词：茶多酚 紫米蛋白 功能性质 泡沫性 失水率 乳化性 乳化稳定性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]