基于区别化熟化处理方式的荞麦粉蛋白影响性研究  

Study on the Influence of Buckwheat Flour Protein Based on Differentiation and Maturation Methods

作　　者：陈金女 申丽媛 CHEN Jin-nv;SHEN Li-yuan(Anhui University of Science and Technology,Anhui,Fengyang 233100;Jiangsu Food and Drug Vocational and Technical College,Jiangsu,Huai'an 223003)

机构地区：[1]安徽科技学院,安徽凤阳233100 [2]江苏食品药品职业技术学院,江苏淮安223003

出　　处：《贵阳学院学报（自然科学版）》2024年第2期75-80,共6页Journal of Guiyang University：Natural Sciences

摘　　要：采用碱溶酸沉法提取荞麦蛋白并对其工艺条件进行优化,通过蒸制、煮制和炒制三种方式对荞麦进行熟化。在最佳工艺条件下制备了四种蛋白溶液,选用考马斯亮蓝法对荞麦蛋白的含量和功能特性进行测试。实验结果表明,最佳提取工艺条件:料液比为1∶15,pH值为10,提取温度为55℃,提取时间为140分钟。各处理方式的荞麦蛋白含量中,煮制清蛋白含量最高(32.8%),未熟化荞麦中谷蛋白含量最多(38.9%),醇溶蛋白含量则在煮制荞麦中最低(6.4%)。未熟化荞麦中球蛋白溶解度最高(33.7%),而谷蛋白和醇溶蛋白的溶解度略有变化或下降,煮制和蒸制后清蛋白和球蛋白的溶解度明显提高。荞麦谷蛋白的持水性最佳,煮制和蒸制后各蛋白的持水性相对提高。煮制后,清蛋白、谷蛋白和球蛋白的吸油性相对提高。研究有助于为荞麦精准深加工提供理论依据和推动产业发展。A study was conducted on the extraction of buckwheat protein using alkaline solution and acid precipitation method,and the process conditions were optimized.Buckwheat was matured through three methods:steaming,boiling,and frying.Four protein solutions were prepared under the optimal conditions,and the content and functional properties of buckwheat protein were tested by Coomassie brilliant blue method.The experimental results show that the optimal extraction process conditions are material liquid ratio of 1∶15,pH value of 10,extraction temperature of 55°C,and extraction time of 140 minutes.Among the buckwheat protein content of each treatment method,boiled albumin content was the highest(32.8%),unmatured buckwheat glutenin content was the highest(38.9%),and Prolamin content was the lowest(6.4%)in boiled buckwheat.The solubility of globulin in immature buckwheat was the highest(339%),while the solubility of Glutelin and Prolamin slightly changed or decreased,and the solubility of albumin and globulin significantly increased after cooking and steaming.Buckwheat Glutelin has the best water holding capacity,and the water holding capacity of each protein is relatively improved after boiling and steaming.After cooking,the oil absorption of albumin,Glutelin and globulin is relatively improved.Research can help provide theoretical basis for precise deep processing of buckwheat and promote industrial development.

关 键 词：荞麦蛋白 熟化方式 溶解度 持水性 

分 类 号：TS201.2[轻工技术与工程—食品科学]