超声处理对藜麦蛋白功能特性和抗氧化能力的影响  

Effects of Ultrasonic Treatment on Functional Properties and Antioxidant Capacity of Quinoa Protein

作　　者：关薇[1] 王颖[1] Guan Wei;Wang Ying(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319

出　　处：《黑龙江八一农垦大学学报》2024年第3期58-64,共7页journal of heilongjiang bayi agricultural university

基　　金：国家重点研发计划项目(2020YFD1001400,2018YFE0206300);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：为探究超声处理对藜麦蛋白功能特性和抗氧化能力的影响,试验对藜麦蛋白超声前后的水解度、溶解度、乳化特性、发泡特性及抗氧化能力等指标进行。结果表明:超声处理后,藜麦蛋白的水解度和溶解度最多,分别增加至未处理时的473.32%和31.52%;游离巯基含量显著增加,二硫键含量则不断下降(P<0.05);藜麦蛋白的乳化性和乳化稳定性最高,分别增加至未超声时的1.2倍和1.5倍,起泡性和起泡稳定性也分别增加了60.04%和25.17%;超声处理后藜麦蛋白的4种抗氧化指标均显著增加(P<0.05)。综上,研究证明在一定条件范围内,超声处理可以改善藜麦蛋白的功能特性和抗氧化特性,进而拓展藜麦蛋白在食品加工领域的应用。In order to investigate the effects of ultrasonic treatment on the functional properties and antioxidant capacity of quinoa protein,the hydrolysis degree,solubility,emulsification,foaming properties and antioxidant capacity of quinoa protein before and after ultrasound were investigated.The results showed that the hydrolysis degree and solubility of quinoa protein increased to 473.32%and 31.52%respectively after ultrasonic treatment.The content of free sulfhydryl group increased significantly,while the content of disulfide bond decreased continuously(P<0.05).The emulsifiability and emulsifying stability of quinoa protein increased to 1.2 times and 1.5 times,respectively,and the foamability and foaming stability also increased by 60.04%and 25.17%,respectively.The four antioxidant indexes of quinoa protein were significantly increased after ultrasonic treatment(P<0.05).In conclusion,it proved that ultrasonic treatment could improve the functional properties and antioxidant properties of quinoa protein under certain conditions,and further expand the application of quinoa protein in food processing.

关 键 词：超声 藜麦蛋白 功能特性 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]