超声波处理对麦胚清蛋白结构和功能性质的影响

Effect of Ultrasound Treatment on Structure and Functional Properties of Wheat Germ Albumin

研究了超声波功率和处理时间对麦胚清蛋白的紫外光谱、荧光光谱、表面疏水性、溶解度、起泡性能、乳化性能的影响.结果表明,超声波处理对麦胚清蛋白的紫外和荧光光谱有明显的影响,其溶解度在超声波功率1800W时最高,比对照组提高了96.2%;在600W的表面疏水性和乳化性、900W的起泡性和起泡稳定性最高,分别比对照组提高了16.8%,12.5%,18.8%和6.0%;处理时间为20min时的溶解度及10min时的表面疏水性、起泡性、起泡稳定性、乳化性达到最大,分别比对照组提高了101.3%,22.1%,15.0%,21.9%和12.7%.但超声波处理降低了麦胚清蛋白的乳化稳定性.

The effects of ultrasonic power and treatment time on the ultraviolet spectrum, fluorescence spectra, surface hydrophobicity, solubility, foaming and emulsifying properties of wheat germ albumin （WGA） were studied. The results showed that the ultraviolet spectrum and fluorescence spectra of WGA were significantly changed after ultrasound treatment. When ultrasonic power was 1800 W, the solubility of WGA was the highest, being increased by 96.2% than that of control. The surface hydropholicity and emulsion activity of WGA were the highest at ultrasonic power 600 W, and the foaming capacity and stability at 900 W, which were increased by 16.8%, 12.5%, 18.8% and 6.0%, respectively, compared with those of control. When the treatment time was 20 min, the solubility was the highest, and for 10 min, the surface hydrophobicity, foaming capacity and stability, and emulsion activity were the highest, being increased by 101.3%, 22.1%, 15.0%, 21.9% and 12.7%, respectively, than those of control. However, emulsifying stability of WGA was decreased by ultrasound treatment.