高速剪切协同热处理对豌豆蛋白性质的影响  

Effect of High-Speed Shear Combined with Heat Treatment on the Properties of Pea Protein

作　　者：潘月影 许娜娜 苏梦香 季慧[1] PAN Yue-ying;XU Na-na;SU Meng-xiang;JI Hui(College of Life Sciences,Linyi University,Linyi 276000,Shandong,China;Qingdao Grain and Oil Quality Inspection and Army Supply Center,Qingdao 266071,Shandong,China)

机构地区：[1]临沂大学生命科学学院,山东临沂276000 [2]青岛市粮油质量检测和军队供应中心,山东青岛266071

出　　处：《食品研究与开发》2022年第22期23-27,共5页Food Research and Development

基　　金：山东省自然科学基金资助项目(ZR2020MC208);大学生创新创业项目(51820257)。

摘　　要：豌豆蛋白是近年来一种新兴的优质蛋白,但由于其水溶性差导致功能性质较差,限制了其在食品工业中的应用范围。针对以上不足,采用高速剪切协同热处理对豌豆蛋白进行改性,通过测定改性豌豆蛋白的溶解性,探索最佳改性工艺条件,以期扩大豌豆蛋白在食品中的应用范围。结果表明,剪切转速为7000 r/min,剪切时间为2.0 min,热处理温度为80℃时,蛋白溶解性最大,为88.98 mg/L,与未处理的豌豆蛋白相比增加了41.87%,同时持水性、持油性和乳化性分别增加了56.82%、12.50%和13.17%。Pea protein is a high quality protein recognized in recent years.However,its poor functional properties,such as low water solubility,have limited its applications in the food industry.To counter this,high-speed shear combined with heat treatment was used to modify pea protein functionality.Solubility of the modified pea protein was measured to determine the optimal modification conditions to expand the application scope of pea protein in the food industry.A shear speed of 7000 r/min,shear time of 2 min,and heat treatment at 80℃,showed the highest protein solubility of 88.98 mg/L,which was higher than the untreated protein by 41.87%.In addition,water retention,oil retention,and emulsification were higher than the untreated protein by 56.82%,12.50%,and 13.17%,respectively.

关 键 词：豌豆蛋白 高速剪切 热处理 蛋白质改性 功能性质 

分 类 号：TS201.21[轻工技术与工程—食品科学]