摘要
研究胰蛋白酶水解及热处理对荞麦蛋白功能特性的影响。结果表明:随水解度的增大,蛋白质溶解性增大,表面疏水度降低,乳化性及乳化稳定性升高,起泡能力及泡沫稳定性下降。热处理使荞麦蛋白溶解性上升,表面疏水度增大,乳化性及乳化稳定性下降,起泡能力上升,并且加热处理可抑制由于水解度下降导致的泡沫稳定性降低的趋势。
In this study, the effects of limited trypsin hydrolysis and heating treatment on physicochemical and functional properties of buchwheat protein isolate （BPI） were investigated. Results indicated that higher hydrolysis degree could result in the improvement of protein solubility and emulsification stability, and the reduction of surface hydrophobicity, emulsifying ability and stability, and foaming ability and foam stability. However, heating treatment could lead to the increase of protein solubility, surface hydrophobicity and foaming ability, and the decrease of emulsifying activity and emulsifying stability. Moreover, heating treatment could inhibit the reduction trend of foam stability due to decreasing hydrolysis degree.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第5期244-247,共4页
Food Science
关键词
荞麦蛋白
胰蛋白酶
热处理
功能特性
buckwheat protein
trypsin
heating treatment
functional property
