动态高压微射流对小麦面筋蛋白功能性质影响的研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.5 动态高压微射流对小麦面筋蛋白功能 性质影响的研究 1,2 1 1 刘国琴 ，阎乃珺 ，陈璐瑶 （1.华南理工大学轻工与食品学院，广东广州510640）（2.河南工业大学粮油食品学院，河南郑州 450001） 摘要：本文研究了动态高压微射流对小麦面筋蛋白功能性质的影响及其机理。结果表明：微射流对面筋蛋白功能性质的改变与 其压力和蛋白浓度密切相关。随着压力的升高，在大于等于4% 浓度时，溶解度先增大后减小，在80MPa 时达到最大值，在小于4% 浓度时正好相反；蛋白浓度为4%时，起泡性减小，泡沫稳定性、乳化性和乳化稳定性增大，在100MPa 时达到最大，其他浓度例如 2%和6%时正好相反。SDS和DSC 图谱显示，微射流使面筋蛋白大分子量亚基被破坏，形成新的具有更加紧凑的空间结构的 水溶性聚集体，从而改变了面筋蛋白的功能特性。 关键词：动态高压微射流；小麦面筋蛋白；溶解性；起泡性；乳化性 文章篇号：1673-9078(2013)5-936-940 Founctional Properties of Wheat Gluten Influenced by Dynamic High Pressure Microfluidization Treatment 1, 2 1 1 LIU Guo-qin , YAN Nai-jun , CHEN Lu-yao ( 1.College of Light industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) (2.College of Food Science and Technology, Henan University of Technology, Zhengzhou 450052, China) Abstract: The effect and mechanism of dynamic high pressure microfluidization (DHPM) on functional properties of gluten protein was investigated. The results showed that DHPM could change the functional properties of gluten protein and there was close relationship between the changes in functional properties and the pressure of DHPM or protein concentration. When the concentration was above 4% the solubility was increased and then decreased with the increase of pressure. When the concentration was less than 4% the solubility was decreased and then increased with the increase of pressure, with the limit of 80 MPa. When the concentration was 4%, the foaming ability decreased and the foaming stability,