超声波对葵花籽蛋白功能特性的影响  

Effect of Ultrasound on the Functional Properties of Sunflower Seed Protein

作　　者：邓爱华 汤须崇[2] 王云 谢鹏 DENG Aihua;TANG Xuchong;WANG Yun;XIE Peng(College of Life and Environmental Science,Hunan University of Arts and Science,Changde 415000,China;College of Chemical Engineering,Huaqiao University,Xiamen 361021,China)

机构地区：[1]湖南文理学院生命与环境科学学院,湖南常德415000 [2]华侨大学化工学院,福建厦门361021

出　　处：《食品科技》2022年第2期90-94,共5页Food Science and Technology

基　　金：常德市有机农业科普基地项目(常科函[2020]69号);厦门市产学研协同创新项目(3502720173051)。

摘　　要：为了改善葵花籽蛋白的功能特性,以未处理的葵花籽蛋白作为对照,研究了超声波(100、300、500 W和700 W,30 min)处理对葵花籽蛋白功能特性的影响。结果发现,与未处理的葵花籽蛋白相比,超声波处理后,当超声功率为700 W时葵花籽蛋白的溶解性、乳化性和起泡性分别提高了21.18%、1.87 m;/g和11.03%;超声功率为500 W时泡沫稳定性和持油性分别提高了9.94%和4.27 g/g;乳化稳定性和持水性分别下降了36.59 min和0.87 g/g。综上所述,超声波处理可以较好地改善葵花籽蛋白的功能特性,这也为超声波处理改善其他蛋白质功能特性提供了理论依据。In order to improve the functional properties of sunflower seed protein,expand its application in the food industry.Untreated sunflower seed protein was used as a control to study the effects of ultrasonic (100,300,500 W and 700 W,30 min) treatments on the functional properties of sunflower seed protein.The results showed that compared with untreated sunflower seed protein,after ultrasonic treatment,the solubility,emulsification and foaming properties of sunflower seed protein increased by 21.18%,1.87 m;/g and 11.03% respectively when the ultrasonic power was 700 W;when the ultrasonic power was 500 W,foam stability and oil retention were increased by 9.94% and 4.27 g/g,respectively;emulsification stability and water retention were decreased by 36.59 min and 0.87 g/g,respectively.In summary,ultrasonic treatment can better improve the functional properties of sunflower seed protein,which also provides a theoretical basis for ultrasonic treatment to improve the functional properties of other proteins.

关 键 词：葵花籽蛋白 超声波 超声功率 功能特性 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]