不同功率超声波对芸豆蛋白理化和功能性质的影响

Effect of Ultrasonic Power on Physicochemical and Functional Properties of Kidney Bean Protein(KBP)

研究超声波处理对芸豆蛋白(KBP)理化和功能性质的影响。分别探讨了不同超声波功率对芸豆蛋白的紫外光谱、荧光光谱等理化性质及溶解度、吸油性、起泡性能和乳化性能等功能性质的影响。结果表明,超声波处理对芸豆蛋白的紫外光谱和荧光光谱有明显的影响;芸豆蛋白的溶解度随超声波功率增加而逐渐提高,芸豆蛋白400 W时的起泡性和起泡稳定性、500 W时的乳化性和乳化稳定性和200 W时的吸油性最高。说明适宜的超声波功率水平能够改善芸豆蛋白的理化性质和功能性质。

Effects of ultrasound treatment on physicochemical and functional properties of kidney bean protein （KBP） were studied. The effects of ultrasonic power on the ultraviolet spectrum, fluorescence spectrum, solubility, oil absorption capacity, emulsifying capacity and emulsion stability, foam ability and foam stability solubility of KBP were studied separately. The results showed that the ultraviolet spectrum and fluorescence spectra of KBP were significantly changed after ultrasound treatment. Results showed that ultrasonic power had significant influence on the solubility of KBP, which was gradually increased with the increase of ultrasonic power. The foam ability and foam stability solubili- ty, the emulsifying capacity and emulsion stability, and the oil absorption capacity of KBP were the highest compared with those of control at ultrasonic power of 400 W,500 W, and 200 W, respectively. In a word, ultrasound treatment could be used to modify the physicochemical and functional properties of KBP by appropriate selection of ultrasonic power level.