超声波改性对谷朊粉性质的影响

Study on the Influence of Ultrasonic Modified on Wheat Gluten

将面团水洗得到面筋蛋白，在-20益经真空冷冻干燥处理，获得实验样品谷朊粉。在pH值3-12范围下测定谷朊粉的溶解性与持水能力、乳化性与乳化稳定性、起泡性与起泡稳定性。结果表明：pH值3-12范围内，谷朊粉的溶解度、持水性、乳化性、乳化稳定性以及起泡性呈现“U”型，pH6时值最小；起泡稳定性先增大后减小，在pH8时值最大。超声波处理谷朊粉的溶解度、起泡稳定性、乳化稳定性随着处理时间的延长而逐渐降低，350W处理时值较大；谷朊粉的持水性随着处理时间的延长而先降低后增加，在5min时达到最低点，700W处理时值较大；谷朊粉的乳化性、起泡性随着超声波时间的延长先略有增加后又降低，在5min时达到最高点，700W时值较大。

Wheat gluten was obtained by washing dough, then the samples were gotten at-20℃by vacuum freeze dry. wheat gluten protein solubility and water holding capacity, emulsification and emulsion stability, foaming and foaming stability were determined with pH value range from 3 to 12. The results show that： solubility, water holding capacity, emulsion, emulsion stability, foaming exhibited＂U＂; pattern when pH change frome 3 to 12, but minimum number was observed at pH6, foaming stability increased then decreased and the peak appeared at pH8. The solubility, foam stability and emulsion stability gradually decreased with the ultrasonic treatment time and the highest point was achievedat 350W processure. The water holding of wheat gluten decreased then increased with treatment time and lowest point was found at 5min treatment while it was larger with 700W treatment. The emulsion and foam stability increased and then decreased with treatment time; the peak was arrived at 5min and it was larger than others with 700W treatment.