摘要
研究了热处理对葵花11S球蛋白功能性质的影响。将70 g/L的葵花11S球蛋白分散液(pH 7.0)分别于88,98和108℃条件下热处理30 min,以天然蛋白质为对照,分析热处理蛋白质的溶解性、持水性、持油性、乳化性和表面疏水性的变化。结果表明:88℃热处理蛋白质的持水性、乳化活性和表面疏水性都得到不同程度改善;98℃和108℃热处理蛋白质的持水性和乳化稳定性增强,其他功能性质都低于天然蛋白质。
The effects of heat treatment on functional properties of sunflower 11S globulin were studied to provide theoretical basis for the processing and utilization of sunflower meal. Sunflower 11S globulin suspensions( 7% w /v,pH 7. 0) were heated at 88,98 and 108 ℃ for 30 min,respectively. Solubility,water or oil binding capacity,emulsifying properties and surface hydrophobicity of natural protein and heated proteins were determined. The water binding capacity,emulsifying activity and surface hydrophobicity of sunflower 11S globulin heated at 88 ℃ were improved to some degrees. The water binding capacity and emulsifying stability of sunflower 11S globulin heated at 98 ℃ and108 ℃ were increased,the other functional properties were despaired in comparison with the natural protein.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第5期152-155,共4页
Food and Fermentation Industries
基金
国家自然科学基金项目(No.31271982)
黑龙江省自然科学基金项目(No.B201211)
关键词
葵花11S球蛋白
热处理
功能性质
sunflower 11S globulin,heat treatment,functional properties
