冷等离子体处理对花生中脂质及蛋白理化特性的影响

Effect of Cold Plasma Treatment on Physicochemical Characteristics of Lipid and Protein in Peanuts

该文采用冷等离子体处理高蛋白花生(大白沙)和高油花生(鲁花14号),测定该处理对花生过氧化值、酸价、吸水性、乳化特性、溶解度等理化特性的影响,探究冷等离子体处理对花生中脂质及蛋白质加工特性的影响,为该技术在花生储藏及加工领域的应用提供理论依据。结果表明,冷等离子体处理可改善花生中脂质的品质及蛋白功能特性。处理后两种花生样品中过氧化值、酸价均有所降低;蛋白吸水性、乳化特性、溶解度均显著增强。因此,冷等离子体技术可作为提高花生储藏及加工品质特性的有效手段。

High-protein peanuts(Dabaisha)and high-oil peanuts(Luhua No. 14)were subjected to cold plasma(CP). The effects of CP on the peroxide value,acid value,water absorption,emulsification characteristics,solubility and other quality indicators of peanuts were measured to investigate the effects of CP on the physicochemical characteristics of lipid and protein in peanuts,providing a theoretical basis for applying CP technology to peanut storage and processing. The results showed that CP treatment improved the qualities of lipids and protein functional properties in peanuts. The peroxide and acid values of the two types of peanut samples decreased after CP treatments,whereas the water absorptions,emulsification properties and solubility of the protein improved significantly. Therefore,CP technology effectively improved the quality characteristics of peanuts during storage and processing.