动态超高压微射流对油莎豆粕蛋白改性的影响

Effect of Dynamic High Pressure Microfluidization on Modification of Protein from Cyperus esculentus Dregs

采用超高压微射流对油莎豆粕蛋白进行处理,研究超高压微射流对油莎豆粕蛋白的粒度、溶解性、起泡性与起泡稳定性、乳化性与乳化稳定性、紫外吸收基团和巯基基团的影响。结果表明:油莎豆粕蛋白平均粒度随压力提高明显降低,200 MPa时平均粒度为186.1 nm;溶解性显著提高,200 MPa最大;起泡性与乳化性随着压力的升高呈增大趋势,160 MPa时起泡性与起泡稳定性最好,乳化性最佳;紫外最大吸收波长红移,紫外吸收基团增多,160 MPa时紫外吸收峰达1.717;巯基含量增加,120 MPa时巯基含量最高。

The effect of dynamic high pressure microfluidization on the modification of protein from Cyperus esculentus dregs was studied by determination of mean particle size, solubility, foaming, foam stability, emulsification, emulsification stability, the UV-absorbing moiety and sulfhydryl groups of Cyperus esculentus dregs protein. The results indicated that the mean particle size of Cyperus esculentus dregs protein decreased significantly with increasing the pressure, and the mean particle size is 186.1 nm at 200 MPa. The solubility increased significantly and largest data was observed at 200 MPa. The foaming and emulsifying properties showed a trend of increase with rising the pressure, foaming, foaming stability and emulsion is best at 160 MPa; 120 MPa. In addition, UV-absorption spectra analysis indicated that dynamic high pressure microfluidization treatment also resulted in a red shift in the UV-absorption maximum wavelength with increasing the pressure, and ultraviolet absorption groups increased, and the ultraviolet absorption peak reached 1.717 at 160 MPa; The sulfhydryl content increased with increasing the pressure, the highest content was gained at 120 MPa.