pH对微波改性薏米蛋白功能特性的影响  

Effect of pH on Functional Properties of Microwave-modified Coix Seed Protein

作　　者：张艺玮 任静 张舒 富天昕 冯玉超[1] 王长远[1,2] ZHANG Yi-wei;REN Jing;ZHANG Shu;FU Tian-xin;FENG Yu-chao;WANG Chang-yuan(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;National Coarse Cereals Engineering Technology Research Center,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]国家杂粮工程技术研究中心,黑龙江大庆163319

出　　处：《中国调味品》2021年第9期48-52,共5页China Condiment

基　　金：黑龙江省自然科学基金资助项目(LH2019C054);黑龙江省博士后基金项目(LBH-Z15217);黑龙江省农垦总局科技项目(HNK135-05-01);“十三五”国家重点研发计划项目(2017YFD0401203)。

摘　　要：采用碱提酸沉法提取薏米蛋白,在不同pH条件下对其进行微波改性,并对改性后的薏米蛋白进行功能性质和结构的测定。结果表明,随着pH值的增加,薏米蛋白功能性质均发生波动变化,当pH值为8.5时,薏米蛋白功能性质得到改善,改性薏米蛋白的溶解性、乳化性、乳化稳定性、起泡性、泡沫稳定性分别提高了1.7%、0.0016 m^(2)/g、37%、11%、8%。红外光谱结果表明,pH值对改性薏米蛋白的结构影响显著,当pH为8.5时,蛋白结构变化最小,功能性质最佳,说明薏米蛋白结构变化越小,其功能性质越好,磷脂中P-H键的伸缩振动可能与改性薏米蛋白功能性质的改善相关。该研究为提高薏米蛋白在食品行业中的应用以及薏米制品的深加工具有参考意义。The coix seed protein is extracted by alkaline extraction and acid precipitation method,and the coix seed protein is modified by microwave under different pH values.The functional properties and structure of modified coix seed protein are determined.The results show that the functional properties of coix seed protein change with the increase of pH value.When the pH value is 8.5,the functional properties of coix seed protein are improved.The solubility,emulsibility,emulsifying stability,foamability and foaming stability of modified coix seed protein is increased by 1.7%,0.0016 m^(2)/g,37%,11%and 8%respectively.The results of infrared spectra show that the pH value has a significant effect on the structure of modified coix seed protein.When the pH value is 8.5,the changes in the structure of protein are the least and the functional properties are the best,indicating that the smaller the structural changes of coix seed protein,the better the functional properties.The stretching vibration of phospholipid P-H bond might be related to the improvement of functional properties of the modified coix seed protein.This study has reference significance for improving the application of coix seed protein in the food industry and the further processing of coix seed products.

关 键 词：薏米蛋白 微波改性 PH 功能性质 结构 

分 类 号：TS201.21[轻工技术与工程—食品科学]