超声波对花生蛋白功能特性的影响

Effects of ultrasonic technology on functional properties of peanut proteins

摘要：用超声波处理花生蛋白粉溶液，测定不同条件下花生蛋白的功能特性。结果表明，超声波处理20min，起泡性从30％增大到60％．泡沫稳定性从17％增大到50％；超声波处理15rain，乳化性从38．9％增加到49．3％；超声波处理6min，吸油性从0．91mL／g~大到1．51mL／g；超声波处8min使g／100mLgg生蛋白溶液中花生蛋白溶解性从0．10g增大到0．35g，2g／100mLgE生蛋白溶液中花生蛋白溶解性从0．23g增大到0．48g；pH大于4时，超声波使花生蛋白乳化性增强；NaCl浓度为0．2～0．4mol／L时．超声波使花生蛋白乳化性增强。

The functional properties of peanut protein were determined after ultrasonic treatment under different conditions. After ultrasonic treatment for 20min,the foaming ability was increased from 30% to 60% and the foam stability was increased from 17% to 50%. The emulsifying ability was increased from 38.9% to 49.3% after ultrasonic treatment for 15min. The Oil-absorbability was increased form 0.91mL/g to 1.51mL/g after ultrasonic treatment for 6min. After ultrasonic treatment for 8min,the solubility of peanut protein in a lg/100mL solution was increased from 0.10g to 0.35g,while it was increased from 0.23g to 0.48g in a 2g/100mL solution. Emulsifying ability was enhanced by ultrasonic treatment at pH 〉4 and NaCl concentration between 0.2mol/L and 0.4mol/L.