挤压膨化对小麦胚芽蛋白乳化活性及乳液表面电位的影响  

Effects of extrusion on the emulsifying activity and surface potential of wheat germ protein

作　　者：洪逸心 储沁雯 崔秀蝶 汪涵 贾俊强 HONG Yixin;CHU Qinwen;CUI Xiudie;WANG Han;JIA Junqiang(School of Grain Science and Technology,Jiangsu University of Science and Technology,Zhenjiang,Jiangsu Province 212100,China)

机构地区：[1]江苏科技大学粮食学院,江苏镇江212100

出　　处：《中国饲料》2024年第1期31-35,共5页China Feed

基　　金：国家级大学生创新创业训练计划项目(202210289037Z)。

摘　　要：为研究挤压膨化处理对小麦胚芽蛋白的乳化性能影响,本试验以乳化活性、乳化稳定性、乳液表面电位等为主要指标,研究挤压膨化处理后小麦胚芽蛋白的乳化性能变化。采用挤压膨化处理小麦胚芽粉,然后分别提取小麦胚芽清蛋白、球蛋白、醇溶蛋白和谷蛋白,测定其乳化活性、乳化稳定性、乳液表面电位的变化。结果表明:挤压膨化处理后小麦胚芽清蛋白、球蛋白、醇溶蛋白的乳化活性和乳化稳定性均得到了提高,尽管谷蛋白乳化活性有所下降,但其乳化稳定性比处理前提高了83.21%;挤压膨化处理后小麦胚芽清蛋白、球蛋白、醇溶蛋白和谷蛋白的乳液Zeta电位(绝对值)均显著提高,醇溶蛋白乳液Zeta电位(绝对值)提升最为显著,达53.2%。综上,挤压膨化处理能够显著改善小麦胚芽蛋白的乳化性能。In order to study the effect of extrusion on the emulsifying properties of wheat germ protein,the emulsifying activity,emulsifying stability and lotion surface potential were taken as the main indicators to study the changes of emulsifying properties of wheat germ protein after extrusion.The wheat germ powder was treated by extrusion,and then the wheat germ albumin,globulin,gliadin and glutenin were extracted respectively.The emulsifying activity,emulsifying stability and the change of lotion surface potential were measured.The results showed that the emulsifying activity and emulsifying stability of wheat germ albumin,globulin and gliadin were improved after extrusion treatment.Although the emulsifying activity of glutenin was decreased,its emulsifying stability was 83.21%higher than that before extrusion treatment;The Zeta potential(absolute value)of wheat germ albumin,globulin,gliadin and glutenin in lotion increased significantly after extrusion,and the Zeta potential(absolute value)of gliadin lotion increased most significantly,reaching 53.2%.In conclusion that extrusion treatment could significantly improve the emulsifying properties of wheat germ protein.

关 键 词：挤压膨化 小麦胚芽蛋白 乳化活性 ZETA电位 

分 类 号：S816.9[农业科学—饲料科学]