超声波技术对燕麦中蛋白质加工特性及抗氧化性的影响  

Effects of Ultrasonic Technology on the Processing Properties and Antioxidant Activity of Protein in Oats

作　　者：马利华[1] 王露 MA Lihua;WANG Lu(College of Food and Biological Engineering, Xuzhou Institute of Technology, Xuzhou 221018, China)

机构地区：[1]徐州工程学院食品与生物工程学院,江苏徐州221018

出　　处：《徐州工程学院学报（自然科学版）》2022年第1期41-46,共6页Journal of Xuzhou Institute of Technology(Natural Sciences Edition)

基　　金：国家自然科学基金项目(31701566,31401553)。

摘　　要：以燕麦为原料,提取燕麦中可溶性蛋白质,并对其进行不同功率、不同时间的超声波处理.研究结果表明:超声波功率200 W下离心15 min时的处理效果最佳,与未超声波处理的相比,其可溶性蛋白质含量提高了46.6%,持油性提高了40.2%,乳化性提高了23.1%,氮溶指数提高了43.5%,DPPH自由基的清除率提高了39.3%,ABTS^(+)自由基的清除率提高了33.9%.适当的超声处理可以有效提高燕麦中可溶性蛋白质的含量,改善燕麦蛋白质加工特性,增强燕麦蛋白质的抗氧化性.Using oat as raw material,the soluble protein in oat was extracted and ultrasonically treated with different power and different time.The research results showed that the optimal ultrasonic treatment condition was 200 W ultrasonic power for 15 min.Compared with the non-ultrasonic treatment,the soluble protein content increased 46.6%,the oil retention increased 40.2%,the emulsification increased 23.1%,and the nitrogen solubility index increased 43.5%,the scavenging rate of DPPH free radicals increased 39.3%,and the scavenging rate of ABTS^(+)free radicals increased 33.9%.Proper ultrasonic treatment can effectively increase the protein content of oat and improve the processing properties and antioxidant activity of oat protein.

关 键 词：燕麦 可溶性蛋白质 超声波 加工特性 抗氧化性 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]