亚临界水对卵清蛋白起泡性及乳化性的影响-食品科学.PDF

※基础研究 食品科学 2015, Vol.36, No.09 39 亚临界水对卵清蛋白起泡性及乳化性的影响 1,2 1 1 1 2 1 1 1 涂宗财 ，钮培佩，王 辉 ，石 燕 ，黄小琴，李瑞平，常海霞，包中宇 （1.南昌大学食品科学与技术国家重点实验室，生物质转化教育部工程研究中心，江西 南昌 330047； 2.江西师范大学生命科学学院，江西 南昌 330022 ） 摘  要：采用亚临界水处理卵清蛋白（ovalbumin ，OVA ），研究其对蛋白粒径、自由巯基、表面疏水性、运动黏 度、起泡性能、乳化性能的影响。结果表明：亚临界水能显著降低卵清蛋白的粒径、自由巯基含量、运动黏度，增 强其表面疏水性；经过亚临界水处理后，卵清蛋白的起泡性显著提高，其中刚升至140 ℃（处理0 min ）时样品的起 泡性最高，比未处理的提高了2.7 倍，但随着处理时间的延长，起泡性明显下降；处理后的卵清蛋白乳化性显著提 高，并随着处理时间的延长先增高后趋于不变，其中160 ℃处理15 min的乳化性最高，比未处理的提高了1.5 倍。 关键词：亚临界水；卵清蛋白；起泡性；乳化性 Effect of Subcritical Water on Structure, Foamability and Emulsibility of Ovalbumin 1,2 1 1 1 2 1 1 1 TU Zongcai , NIU Peipei , WANG Hui , SHI Yan , HUANG Xiaoqin , LI Ruiping , CHANG Haixia , BAO Zhongyu (1. Engineering Research Center for Biomass Conversion, Ministry of Education, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; 2. College of Life Science, Jiangxi Normal University, Nanchang 330022, China) Abstract: Ovalbumin was treated with subcritical water at temperatures for different durations, and the effect of subcritical water on particle size, free sulfhydryls, surface hydrophobicity, kinematic viscosity, foamablility and emulsibility was investigated. The results showed that subcritical water significantly reduced particle size, free sulfhydryl content and kinematic viscosity of ovalbumin. Moreover, it also enhanced surface hydrophobicity. The foamabilty increased significantly, as the temperature of subcritical water increased to 140 ℃. The highest level foamability was observe