两种物理方法改善谷朊粉乳化性效果的研究

Emulsifying Property Improvement of Wheat Gluten Meal after Physical Treatments

分别用微波法和湿热法两种物理方法处理谷朊粉,比较不同处理组的乳化活性和乳化稳定性,确定乳化效果较好的物理方法。结果表明,经两种物理方法处理的谷朊粉乳化性比原始谷朊粉都得到极大提高,微波法比湿热法处理的谷朊粉乳化效果好;除pH值变化曲线相似外,微波处理所用谷朊粉浓度比湿热处理少1%,反应时间约是湿热处理的1/6,温度比湿热处理低15℃;微波法处理谷朊粉的溶解度比湿热法高28.7%。从SDS-PAGE图谱分析两种物理方法处理谷朊粉的结构变化相似。

The emulsifying ability and emulsion stability of wheat gluten meal treated by two physical methods, microwave and moist heating, were compared for selecting a better physical treatment. Results show that the emulsifying property of gluten meal after anyone of the two physical treatments exhibits great improvement. The microwave treatment gives even better effect than the moist heat treatment; except their similar pH curve, the gluten concentration used for the microwave treatment is lower by 1% than that for the latter; the operation time of the former is 1/6 of the latter; the treating temperature of the former lower 15℃, and the solubility of the microwave treated gluten meal is 28.7% higher than that of the moist heating treated gluten. SDS- PAGE indicates that the native gluten meals separately treated by the two methods have similar structure change.