作　　者： ; ; ;

机构地区： 华南理工大学轻工与食品学院食物蛋白工程研究中心

出　　处： 《食品与发酵工业》 2006年第2期128-131,共4页

摘　　要： 探讨了加工工艺对荞麦蛋白(BWP)功能特性的影响。pH＜5．0和 pH＞6．0时,喷雾干燥制备的荞麦蛋白(SBWP)的溶解度高于商品大豆分离蛋白(SPI)(P＜0．05)。pH＜7．0时,超声协助提取荞麦蛋白(U- BWP)的溶解度较搅拌提取荞麦蛋白(M-BWP)和脱脂、超声协助提取荞麦蛋白(DU-BWP)好；pH＞7．0时,结果相反。总体来说,BWP 持油能力较 SPI 强,且冷冻干燥制备的荞麦蛋白(F-BWP)的持水、持油能力强于 S-BWP (P＜0．05)。BWP 的乳化活性与其溶解度呈正相关。pH 4．0～5．0时,BWP 的乳化活性指数(EAI)最小而乳化稳定性(ES)最高。脱脂处理明显提高了 BWP 的 EAI 和 ES。 The effect of processing on the functional properties of buckwheat protein products （BWP） was investigated. In the spray-dried cases, the protein solubility （PS） of BWP was much greater than that of SPI at below pH 5.0 and above pH 6.0 （P 〈 0.05）. At below pH 7.0, the PS of those BWP by ultrasonic-assisted extraction was higher than that by mechanic extraction and ultrasonic-assisted extraction and additional de-fatting treatment. The result is opposite at when pH above 7.0. The fat absorption capacity of BWP was significantly higher than that of SPI. The water-holding and fat absorption capacities of freeze-dried BWP were also significantly higher than those of spray-dried ones（P 〈 0.05）. The emulsifying activity of BWP was related with its PS. At pH 4.0 -5.0, the emulsifying activity index （EAI） of BWP was minimal, while the emulsion stability （ES） was maximal. The EAI of some spray-dried BWP was higher than that of SPI at below pH 4.0 and above pH 6.0, while the ES was lower than that of SPI at below pH 6.0（P〈0.05）. The de-fatening pretreatment could improve the EAI and ES of BWP, especially at above pH 6.0.

关 键 词： 荞麦蛋白 功能特性 加工工艺 超声波

领　　域： [轻工技术与工程] [轻工技术与工程] [农业科学]