热处理对水媒法制备的亚麻籽分离蛋白挥发性风味成分和功能性质的影响  

Effects of heat treatment on the volatile flavor components and functional properties of flaxseed protein isolate prepared in aqueous medium

作　　者：孙旦 华欲飞[1] 李兴飞 SUN Dan;HUA Yufei;LI Xingfei(School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《中国油脂》2020年第10期28-34,共7页China Oils and Fats

摘　　要：以脱壳亚麻籽为原料,采用水媒法制备亚麻籽分离蛋白(FPI)。研究了热处理对FPI亚基组成、挥发性物质种类和含量及其功能性质的影响。结果表明:随着热处理时间的延长,FPI亚基的聚集与解离加剧,当95℃加热10 min时,FPI的亚基组成即可发生较大的变化,35~50 kDa的亚基能够迅速解离;热处理后FPI中挥发性物质从32种增加至42种,主要种类仍为醛类、醇类和酮类,但呈现树叶味、青草味的风味物质减少,而呈现油脂味、烧焦味、烤香味的风味物质增加;在pH 7.0时,经热处理的FPI的溶解性从30%降至25%,而大豆分离蛋白(SPI)的溶解性从95%降至35%。热处理后,FPI的乳化活性从17.43 m^2/g升高至26.03 m^2/g,乳化稳定性由43.28 min降至37.45 min,而持水性与持油性均无明显变化。Flaxseed protein isolate(FPI)was prepared from dehulled flaxseeds in aqueous medium.The effects of heat treatment on the composition of FPI subunits,types and contents of volatile substances,and the functional properties of FPI were studied.The results showed that the aggregation and dissociation of protein subunits increased with the extension of heat treatment time.When heated at 95℃ for 10 min,the subunits of FPI changed greatly,and the subunits with relative molecular weights of 35-50 kDa could be rapidly dissociated.The volatile substances in FPI increased from 32 types to 42 types after heat treatment at 95℃ for 10 min,and the main types were still aldehydes,alcohols and ketones,but the flavor substances with leaf and grass flavor decreased,while the flavor substances with oil,burnt and roasted flavor increased.After heat treatment,the solubility of FPI at pH 7.0 decreased from 30% to 25%,while that of SPI decreased from 95% to 35%.In addition,the emulsifying activity of FPI increased from 17.43 m^2/g to 26.03 m^2/g,the emulsion stability decreased from 43.28 min to 37.45 min,but water holding capacity and oil holding capacity had no significant change.

关 键 词：亚麻籽分离蛋白 热处理 挥发性物质 功能性质 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程] TS229[轻工技术与工程—食品科学与工程]