稳定化方法对小麦胚蛋白功能特性的影响

Effect of stabilization methods on functional properties of wheat germ protein

比较了微波、臭氧、烘烤和蒸汽4种稳定化方法对小麦胚蛋白提取率和溶解性、持水性、持油性、起泡性、泡沫稳定性等功能特性的影响。结果表明,对于麦胚蛋白提取率,臭氧处理的基本不变,而其他3种处理则明显下降;对于麦胚蛋白的溶解性、持水性和持油性,臭氧处理的明显增加,而其他3种则不同程度下降;麦胚蛋白的起泡性和泡沫稳定性经稳定化处理后均有所提高;从DSC图谱分析,麦胚蛋白的热稳定性从大到小依次为:烘烤、蒸汽、臭氧、微波,破坏程度依次为:微波、烘烤、蒸汽、臭氧;从傅里叶红外图谱分析,对麦胚蛋白官能团影响从大到小依次为:烘烤、微波、蒸汽、臭氧。小麦胚开发与利用麦胚蛋白时,可选择臭氧处理作为稳定化方法。

The effects of four different stabilization methods such as microwave, ozone, baking and steam on extraction rate, solubility,water-holding capacity, oil absorbing capacity, foaming capacity, foaming stability of wheat germ protein were com- pared. The results showed that extraction rate of wheat germ protein basically remained unchanged in ozone treatment, but sig nificantly decreased in the other three methods. The solubility,water-holding capacity and oil-absorbing capacity of wheat germ protein significantly increased in ozone treatment, but suffered a drop though to various degrees in the other three methods. The foaming ability and foam stability of wheat germ protein were improved after the stabilization treatment. The thermal stability of wheat germ protein was baking, steam, ozone, microwave ; and the degree of damage was microwave, baking, steam, ozone by analysis of the DSC spectrum. The effect on the functional groups of wheat germ protein was baking, microwave, steam, ozone by analysis of FTIR spectrum. So the ozone treatment could be a good choice as a stabilization method in the development and utilization of wheat germ protein.