微波处理提高谷朊粉乳化性的研究

Study on Improvement in Emulsifying Property of Gluten by Microwave Treatment

以谷朊粉为原料,研究了利用微波处理对谷朊粉乳化性的改善作用,通过pH值,谷朊粉浓度,微波能量及加热时间对谷朊粉乳化性的影响,确立了四因素三水平的正交实验,探讨了微波处理提高谷朊粉乳化性的最佳条件。结果表明:各因素对提高谷朊粉乳化性的明显程度依次为:加热时间>pH值>谷朊粉浓度>微波能量。正交试验分析表明,微波处理提高乳化性的最佳作用条件为:pH值=10.0、谷朊粉浓度=9.0%、加热时间=100和微波能量=560W。在最佳条件下,谷朊粉的乳化活性及乳稳定性均为100%,溶解度=37.6%。说明微波处理显著提高了谷朊粉的乳化性。

Improvement in emulsifying property of gluten by microwave treatment was studied in this paper. The orthogonaltest was developed based on studying the effect of pH value, gluten concentration, energy and heating time on emulsifyingproperty and detemined the optimum reaction conditions of improving the emulsifying property of gluten by microwavetreatment.The results indicated that the sequence of importance in improving emulsifying of gluten was: heating time>pH value>gluten concentration>microwave energy. The orthogonal test showed that the optimum reaction conditions were:pH value=10,gluten concentration=9.0%, heating time=100s and microwave energy=560W.At these conditions, the emulsion ability andemulsion stability both reached 100% and the solubility was 37.6%, which indicated that microwave treatment remarkablyimproved the emulsifying property of gluten.