荞麦麸皮蛋白的制备及功能特性研究  

Preparation and Functional Properties of Buckwheat Bran Protein

作　　者：王立博 陈静 任艳娟 闫铭欢 张亚坤 王昊然 吴伟菁 罗登林[1] WANG Li-bo;CHEN Jing;REN Yan-juan;YAN Ming-huan;ZHANG Ya-kun;WANG Hao-ran;WU Wei-jing;LUO Deng-lin*(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China;College of Agricultural Equipment Engineering,Henan University of Science and Technology,Luoyang 471023,China;College of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206,China;Department of Public Health and Medical Technology,Xiamen Medical College,Xiamen 361023,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]河南科技大学农业装备工程学院,河南洛阳471023 [3]北京农学院食品科学与工程学院,北京102206 [4]厦门医学院公共卫生与医学技术系,厦门361023

出　　处：《中国调味品》2023年第12期16-24,共9页China Condiment

基　　金：国家自然科学基金青年基金项目(32202096);河南省重点研发与推广专项(科技攻关)(232102110159);教育部产学合作协同育人项目(220503880205011);河南省重大公益专项(201300110300);河南科技大学博士科研启动基金(13480082)。

摘　　要：探究了荞麦麸皮蛋白的最佳制备工艺及功能特性差异。通过单因素实验对pH、温度、料液比和时间进行初步优化,并在此基础上采用响应面实验确定最佳工艺参数:pH为10,料液比为1∶10,时间为60 min,温度为40℃。进一步分析了温度和pH对苦荞麸皮蛋白和甜荞麸皮蛋白功能特性的影响。结果表明,随着温度升高,两种蛋白的溶解性及持水性均呈上升趋势,在60~80℃时,两种蛋白有较好的起泡性和乳化性,且稳定性良好。碱性环境(pH≥8)可提高两种蛋白质的溶解性、持水性、乳化性和乳化稳定性。与大豆分离蛋白相比,极酸(pH=2)或碱性(pH≥8)条件下,甜荞麸皮蛋白展现出良好的起泡性,而苦荞麸皮蛋白则展现出良好的泡沫稳定性。综上所述,适当热处理及碱性环境可改善荞麦麸皮蛋白的功能特性。The optimal preparation process and functional property differences of buckwheat bran protein are investigated.The pH,temperature,solid-liquid ratio and time are preliminarily optimized by single factor experiment.On this basis,response surface experiment is used to determine the optimal process parameters:pH is 10,solid-liquid ratio is 1∶10,time is 60 min and temperature is 40℃.The effects of temperature and pH on the functional properties of tartary buckwheat bran protein and common buckwheat bran protein are further analyzed.The results show that the solubility and water holding capacity of tartary buckwheat bran protein and common buckwheat bran protein both increase with the increase of temperature.At 60~80℃,the foaming and emulsification properties of tartary buckwheat bran protein and common buckwheat bran protein are good and the stability is also good.The alkaline environment(pH≥8)can improve the solubility,water holding capacity,emulsification property and emulsification stability of tartary buckwheat bran protein and common buckwheat bran protein.Compared with soybean isolated protein,the foaming property of common buckwheat bran protein is good under very acidic(pH=2)or alkaline(pH≥8)conditions,while the foam stability of tartary buckwheat bran protein is good.In summary,appropriate heat treatment and alkaline environment can improve the functional properties of buckwheat bran protein.

关 键 词：荞麦麸皮 蛋白 单因素实验 响应面法 功能特性 

分 类 号：TS201.21[轻工技术与工程—食品科学]