摘要
为研究超声波处理对低嘌呤脱脂豆粉性质的影响,利用可见分光光度计、激光粒度分布仪、荧光分光光度计进行了检测分析。结果表明:超声波处理样品的游离巯基含量、体积平均粒径、粒径分布宽度及蛋白质表面疏水性均显著高于未经超声波处理的样品(P<0.05)。超声波功率为405 W、超声波温度50℃、超声波时间30 min时,游离巯基含量达到最大值8.75μmol/g;超声波功率为450 W、超声波温度40℃、超声波时间60 min时,相对表面疏水性达到3.86%。因此,超声波处理引起了低嘌呤脱脂豆粉蛋白质游离巯基含量、粒径分布和表面疏水性的变化。
In this research the influence of ultrasonic treatment on low-purine defatted soybean powder was analyzed using visible spectrophotometer, laser particle size distribution analyzer and fluorescence spectrophotometer. Results suggested that free sulfhydryl content, average particle size, size distribution width and protein surface hydrophobicity of the sample after ultrasonic treatment were significantly higher than those of control samples without ultrasonic treatment（P〈0.05）. Treatment with an ultrasonic power of 405 W at 50 ℃ for 30 min yielded maximum sulfhydryl content of 8.75 mmol/g. Protein surface hydrophobicity of 3.86% was obtained when the ultrasonic treatment was performed by irradiation with 450 W ultrasonic waves at 40 ℃ for 60 min. Therefore, ultrasonic treatment can change sulfhydryl content, particle size distribution, and protein surface hydrophobicity of low-purine defatted soybean powder.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第21期50-55,共6页
Food Science
基金
黑龙江省农垦总局科技局科技攻关计划项目(HNK125B-13-03)
黑龙江省教育厅高等教育教学改革项目(JG2012010458)
关键词
超声波处理
低嘌呤脱脂豆粉
巯基含量
粒径分布
表面疏水性
ultrasonic treatment
low-purine defatted soybean powder
sulfhydryl content
particle size distribution
surface hydrophobicity
