超声处理对藜麦分离蛋白功能特性和微观结构的影响

Effects of ultrasonic treatment on the functional properties and microstructure of quinoa protein isolates

采用传统碱溶酸沉法提取藜麦分离蛋白(QPI),研究中强度超声处理(功率为500 W)对QPI功能特性和微观结构的影响。结果表明:提取的QPI纯度为87.78%,主要由清蛋白、球蛋白、醇溶蛋白和谷蛋白组成;超声处理可显著提高QPI的溶解度(P<0.05),当超声处理60 min时,其溶解度最大,为78.25%;QPI的乳化性随超声处理时间的延长而显著增强(P<0.05);超声处理可显著降低QPI的平均粒径(P<0.05),当超声处理60 min时,其平均粒径最小,为56.86μm;与未经超声处理组相比,经超声处理60 min的QPI颗粒更加致密均匀,但表面较多褶皱。

Quinoa protein isolates(QPI)was extracted by alkali solubilization and acid precipitation method,and modified by medium intensity ultrasonic(power was 500 W).The influence of intensity ultrasonic treatment on QPI functional properties and microstructure was studied.The results showed that the purity of QPI was 87.78%,and it was mainly composed of albumin,globulin,gliadin and gluten.Ultrasound treatment significantly increased the solubility of QPI(P<0.05)and the highest solubility(78.25%)was obtained at the time of 60 min.Meanwhile,the emulsification of QPI increased with the increase of ultrasonic time(P<0.05).Ultrasonic treatment significantly decreased the average particle size of QPI(P<0.05)and the minimum average particle size was 56.86μm at 60 min.Compared with untreated samples,after ultrasonic treatment for 60 min,the particles were denser and more uniform,and the surface was more wrinkled.