复合米糠蛋白-卵白蛋白的起泡特性及相关机理分析  

Foaming Characteristics and Underlying Mechanism of Rice Bran Protein-Ovalbumin Mixtures

作　　者：张燕鹏[1,2] 张曼君 刁云春 张维农 胡志雄 胥伟 ZHANG Yanpeng;ZHANG Manjun;DIAO Yunchun;ZHANG Weinong;HU Zhixiong;XU Wei(Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan Polytechnic University,Wuhan 430023,China;College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)

机构地区：[1]武汉轻工大学大宗粮油精深加工教育部重点实验室,湖北武汉430023 [2]武汉轻工大学食品科学与工程学院,湖北武汉430023

出　　处：《食品科学》2022年第12期81-86,共6页Food Science

基　　金：湖北省教育厅科学技术研究项目-重点项目(D20191602)。

摘　　要：考察复合米糠蛋白(rice bran protein,RBP)-卵白蛋白(ovalbumin,OVA)的起泡特性,并分析在特定pH值与NaCl浓度下溶液与泡沫中不同蛋白质的物化性质,以阐述两种蛋白之间相互作用对起泡特性的影响。结果表明,在pH 4.0条件下,两种蛋白质在起泡能力上可以产生协同作用,且当RBP-OVA质量比为3:1时,添加1%NaCl后RBP-OVA复合蛋白的起泡能力和泡沫稳定性均显著增加;而在pH 7.0、无NaCl的情况下两种蛋白在起泡特性上没有表现出特别明显的协同作用,当添加1%NaCl后二者在起泡能力方面反而表现出一定的拮抗作用。通过对pH 4.0、1%NaCl条件下溶液与泡沫中蛋白质的物化性质进行分析可知,因两种蛋白质在物化性质方面具有一定的互补性,可通过蛋白质之间的相互作用从不同的物化性质角度改善RBP-OVA复合蛋白的起泡能力与泡沫稳定性。The foaming characteristics of rice bran protein(RBP)-ovalbumin(OVA)mixtures were investigated,and the physicochemical properties of the two proteins in solution and foam under specific pH and NaCl concentration were analyzed to elucidate the effects of the interaction between them on their foaming characteristics.The results showed that the two proteins had a synergistic effect on their foaming ability at pH 4.0,and the foaming ability and foam stability of the 3:1 mixture of RBP and OVA were significantly increased by addition of 1%NaCl.However,at pH 7.0,the two proteins showed no obviously synergistic effect on their foaming properties without NaCl,but instead showed an antagonistic effect when 1%NaCl was added.Under pH 4.0 and 1%NaCl conditions,the physicochemical properties of the two proteins in the solution and foam were complementary to each other.Therefore,the interaction between RBP and OVA can improve the foaming ability and foam stability of their mixtures from the perspective of different physicochemical properties.

关 键 词：米糠蛋白 卵白蛋白 复合蛋白 起泡特性 物化性质 

分 类 号：TS201.1[轻工技术与工程—食品科学]