亚临界水对卵清蛋白起泡性及乳化性的影响

Effect of Subcritical Water on Structure, Foamability and Emulsibility of Ovalbumin

采用亚临界水处理卵清蛋白(ovalbumin,OVA),研究其对蛋白粒径、自由巯基、表面疏水性、运动黏度、起泡性能、乳化性能的影响。结果表明:亚临界水能显著降低卵清蛋白的粒径、自由巯基含量、运动黏度,增强其表面疏水性;经过亚临界水处理后,卵清蛋白的起泡性显著提高,其中刚升至140℃(处理0 min)时样品的起泡性最高,比未处理的提高了2.7倍,但随着处理时间的延长,起泡性明显下降;处理后的卵清蛋白乳化性显著提高,并随着处理时间的延长先增高后趋于不变,其中160℃处理15 min的乳化性最高,比未处理的提高了1.5倍。

Ovalbumin was treated with subcritical water at temperatures for different durations, and the effect of subcritical water on particle size, free sulfhydryls, surface hydrophobicity, kinematic viscosity, foamablility and emulsibility was investigated. The results showed that subcritical water significantly reduced particle size, free sulfhydryl content and kinematic viscosity of ovalbumin. Moreover, it also enhanced surface hydrophobicity. The foamabilty increased significantly, as the temperature of subcritical water increased to 140 ℃. The highest level foamability was observed immediately when the temperature reached 140 ℃, implying a 3.7-fold increase over that of the untreated one, while with the extension of treatment time, the foamability decreased. After subcritical water treatment, the emulsibility was improved, and the highest emulsibility was attained at 160 ℃ for 15 min, representing a 2.5-fold rise compared with the unprocessed sample.