超微粉碎对谷朊粉理化特性及功能特性的影响-食品科学.PDF

※基础研究 食品科学 2010, Vol. 31, No. 01 127 张 慧，卞 科，万小乐 (河南工业大学粮油食品学院，河南郑州 450052) ：利用气流粉碎机对谷朊粉(WG)进行超微粉碎，对制备的8 种不同粒径的谷朊粉的理化和功能特性进行研 究。结果表明：粉碎过程中，随着谷朊粉平均粒径的减小，大量水分损失；在500 目以下谷朊粉的吸水率随粒 径的减小而增大，在500～900 目之间吸水率随粒径的减小而减小，超过900 目吸水率基本保持不变；谷朊粉的白 度值、起泡性能、乳化性能、持水力以及持油力随粒径的减小都有不同程度的提高。实验结果表明谷朊粉经超微 粉碎处理能改善它的某些特性，而且不同粒度的谷朊粉的理化特性、功能特性也有一定的差异。 超微粉碎；谷朊粉；理化特性；功能特性 Effect of Ultrafine Comminution on Physico-chemical and Functional Properties of Vital Wheat Gluten ZHANG Hui ，BIAN Ke ，WAN Xiao-le (School of Food Science and Technology, Henan University of Technology , Zhengzhou 450052, China) Abstract ：In the present study, vital wheat gluten (WG) was comminuted into 8 different meshes using a jet mill, and effect of comminution degree on physico-chemical and functional properties of WG was examined. Results showed that with decreasing particle size, there was an obvious decrease in moisture content in WG and the water absorbing capacity exhibited an ascending trend below 500 mesh and a descending trend between 900 mesh and 500 mesh and held the line approximately above 900 mesh. Whiteness, foaming properties, emulsifying properties, water holding capacity and oil holding capacity had different increases as particle size decreased. Therefore, ultrafine comminution can improve some properties of VWG and the improvement in physico-chemical and functional properties varies with comminution degree. Key words ：ultrafine comminution ；vital wheat gluten ；physico-chemical properties ； functional properties 中图分类号：TQ93 文献标识码：A 文章编号：1002-6630(2010)01-0127-05 超微粉碎技术是近年发展起来的新技术。物料经超 1 材料与方法 微粉碎后能有效改善粉体的颗粒粒度，且随着颗粒微细 1.1 材料 化程度的不同，对某些天然生物资源的食用特性、理