超声处理对芸豆蛋白理化性质及抗氧化能力的影响  

Effects of Ultrasound Treatment on Physicochemical Properties and Antioxidant Ability of Kidney Bean Protein

作　　者：周欣雨 佐兆杭 王颖[1,2,3,4] 么杨 孙维[1] 张乃丹[1] 庞惟俏 ZHOU Xinyu;ZUO Zhaohang;WANG Ying;YAO Yang;SUN Wei;ZHANG Naidan;PANG Weiqiao(College of Food,Heilongjiang Bayi Agricultural University,Daqing 163319,China;National Coarse Cereals Engineering Research Center,Daqing 163319,China;Engineering Research Center of Processing and Utilization of Grain By-products,Ministry of Education,Daqing 163319,China;Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province,Daqing 163319,China;Institute of Crop Science,Chinese Academy of Agricultural Sciences(CAAS),Beijing 100081,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 [3]粮食副产物加工与利用教育部工程研究中心,黑龙江大庆163319 [4]黑龙江省农产品加工与质量安全重点实验室,黑龙江大庆163319 [5]中国农业科学院作物科学研究所,北京100081

出　　处：《食品工业科技》2022年第20期107-112,共6页Science and Technology of Food Industry

基　　金：国家重点研发计划项目(2018YFE0206300);国家重点研发计划项目(2020YFD1001400);黑龙江省自然科学基金研究团队项目(TD2020C003);黑龙江省省属高等学校基本科研业务费科研项目(ZDZX202106)。

摘　　要：本试验以脱脂芸豆蛋白为原料,利用溶解度、乳化性以及总抗氧化能力等指标分析不同超声条件对芸豆蛋白理化性质及抗氧化能力的影响。结果表明:与未处理组相比,当超声时间20 min、功率400 W时,芸豆蛋白的水解度与溶解度达到最大值,分别由3.34%增加至20.10%,56.83%增加至79.63%;超声处理后芸豆蛋白起泡性及起泡稳定性显著增强(P<0.05),当超声时间10 min、功率400 W时分别达到最大值162.81%、72.94%;与未处理组相比,当超声时间10 min、功率400 W时乳化性最佳,增加了2.82 m^(2)/g,超声功率不变,时间延长至20 min乳化稳定性最强,增加了18.95%;超声处理使芸豆蛋白的游离巯基含量显著提高(P<0.05),二硫键含量显著减少(P<0.05);总抗氧化能力在超声时间30 min,功率160 W时抗氧化能力最好(674.63 U/mL),DPPH自由基清除能力与Fe离子还原能力在超声时间10 min、功率400 W时达到最大值,分别提高了38.96%、17.84%。综上,超声处理能够显著改善芸豆蛋白理化性质,提高其抗氧化能力。In this experiment,degreased kidney bean protein was used as raw material.The effects of different ultrasonic conditions on the physicochemical properties and antioxidant capacity of kidney bean protein were analyzed by solubility,emulsification and total antioxidant capacity.The results showed that compared with the untreated group,when the ultrasonic time was 20 min and the power was 400 W,the hydrolysis degree and solubility of kidney bean protein reached the maximum value,which increased from 3.34% to 20.10% and 56.83% to 79.63%,respectively.Foamability and foamability stability of kidney bean protein were significantly enhanced after ultrasonic treatment(P<0.05),when the ultrasonic time was 10 min and the power was 400 W,the maximum value was 162.81%,72.94%.Compared with the untreated group,when the ultrasonic time was 10 min and the power was 400 W,the emulsification was the strongest,increasing by 2.82 m^(2)/g.When the ultrasonic power remained unchanged,the time was extended to 20 min,the emulsification stability increased by 18.95%.Ultrasonic treatment significantly increased the content of free sulfhydryl group and decreased the content of disulfide bond in kidney bean protein(P<0.05).The total antioxidant capacity(674.63 U/mL)was the best when the ultrasonic time was 30 min and the power was 160 W.The scavenging ability of DPPH free radical and reducing ability of Fe ion reached the maximum value when ultrasonic time was 10 min and ultrasonic power was 400 W,which were increased by 38.96% and 17.84%,respectively.In summary,ultrasound treatment could significantly improve the physical and chemical properties of kidney bean protein and enhance its antioxidant capacity.

关 键 词：超声波 芸豆蛋白 理化性质 抗氧化能力 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]