小麦胚芽蛋白加工特性研究

Study on processing properties of wheat germ protein

以小麦胚芽蛋白质为原料,其溶解性、起泡性(FC)、持水性(WR)为测定指标,研究小麦胚芽蛋白质加工特性。结果表明:麦胚蛋白的等电点为4.0,pH>6.0时蛋白质溶解指数(NSI)值可达70%,具有较高的溶解度;小麦胚芽蛋白具有很好的起泡性,其泡沫稳定性(FS)稍差,但可通过物理、化学或酶处理方法来克服;小麦胚芽蛋白具有非常理想的持水性,在pH值为8.0、温度为70℃时有最高持水性。

In this paper,the properties of wheat germ protein,such as solubility,foaming capacity（FC）,water rention（WR） were analyzised in processing.The result showed that the isoelectric point of wheat germ protein was 4.0,NSI of protein solubility was up to 70% when pH was more than 6.0,and the solubility was higher;it had a good FC,but its foaming stability（FS）was a bit weak,we can overcome it by physical,chemical or enzymatic treatment,the WR was the highest when pH was 8.0 and temperature was 70℃.