作　　者： ; ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《现代食品科技》 2011年第5期506-510,共5页

摘　　要： 本文通过还原/非还原电泳、热差示扫描、表面疏水性及等电点测定等手段,表征了花生湿热处理对其分离蛋白结构和功能特性的影响。结果表明:在105℃随着湿热处理时间延长其分离蛋白中伴球蛋白所占比例逐渐减少,球蛋白在加热75 min后产生热聚集,此外通过美拉德反应生成的糖蛋白含量逐渐增加,分离蛋白等电点向酸性偏移,表面疏水性先逐渐升高,并在75 min后显著降低;热处理后的花生分离蛋白溶解性在碱性范围内逐渐增大,起泡能力先升高后降低,泡沫稳定性则先降低后升高,乳化活性及稳定性先降低,加热至75 min后又升高。 Effects of moist heat treatments to peanut kernels on the molecular structure of peanut protein isolate was investigated by SDS/Native PAGE,Differential scanning calorimetry,surface hydrophobicity and isoelectric point.Functional properties of prepared samples（including solubility,emulsifying and foaming properties） were further studied.The results showed that proportion of conarachin in peanut protein isolate was gradually decreasing with heating time.Heat aggregation of the arachin was observed after heating for 75 min,meanwhile,moist heat treatment was accelerated Maillard reaction and the content of glycoprotein was increasing.The isoelectric point of peanut protein isolate shifted to acidic pH compared with control.The surface hydrophobicity of peanut protein isolation was increased towards 75 min then significantly decreased;The solubility of peanut protein isolates at alkaline pH increased with the heat-treatment time.The value of foaming capability increased then decreased after 75 min.However,for foaming stability,the value first showed a decrease and then increased Heat treatment from 0 min to 75 min resulted in a decrease in EAI and ESI,while an increase was observed after 75 min.

关 键 词： 湿热 花生分离蛋白 结构 功能特性

领　　域： [轻工技术与工程] [轻工技术与工程]