超声处理对脱酰胺改性后的小麦面筋蛋白功能特性的影响 - 食品科学.pdf

※工艺技术 食品科学 2011, Vol. 32, No. 16 157 周非白，廖 兰，赵谋明 * (华南理工大学轻工与食品学院，广东 广州 510640) 以经琥珀酸脱酰胺改性、透析处理后的小麦面筋蛋白为原料，研究超声处理提高小麦面筋蛋白氮溶指数 的最佳条件。在单因素试验基础上，选取超声功率、处理时间以及温度为自变量，以氮溶指数为响应值，利用 响应面分析方法，模拟得到二次多项式回归方程的预测模型。结果确定超声提高小麦面筋蛋白氮溶指数的最佳条件 为超声功率 100W、超声时间 10min、超声温度44 ℃。在此条件下，小麦面筋蛋白的氮溶指数达到77.28% 。超 声处理后样品的起泡性提高约 11%，泡沫稳定性提高20% ，其乳化性及稳定性均有显著改善。 小麦面筋蛋白；脱酰胺改性；超声；响应面分析；功能特性 Effect of Ultrasonic Treatment on Functional Properties of Deaminated Wheat Gluten ZHOU Fei-bai ，LIAO Lan ，ZHAO Mou-ming* (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract ：Dialyzed deaminated wheat gluten was subjected to ultrasonic treatment under varying conditions of ultrasonic power, treatment time and ultrasonic field temperature with the aim of studying the effect of ultrasonic treatment on functional properties of deamidated wheat gluten. The optimal conditions of ultrasonic power, treatment time and ultrasonic field temperature for maximizing nitrogen soluble index (NSI) were determined by response surface methodology to be 100 W, 10 min and 44 ℃, respectively. Under the optimal conditions, the NSI was up to 77.28%. The foaming capacity and foam stability of deaminated wheat gluten were increased by 11% and 20% respectively after ultrasonic treatment. In addition, ultrasonic treatment could also improve the emulsifying capacity and emulsion stability of deaminated wheat gluten. Key words ：wheat gluten ；deamidation ；sonication ；response surface analysis ；functional properties 中图分类号：TQ464.7 文献标识码：A 文章编号：1002-6630(2011)16-0157-05 小麦面筋蛋白是小麦淀粉生产过程中的副产品，是 的聚集而使蛋白溶解性降低，部分功能特性变差。超 一种大宗的植物蛋白资源，在