摘要
研究超声波处理对猪血浆蛋白电导率及其起泡性、乳化性和凝胶性的影响。结果表明：超声波处理对猪血浆蛋白电导率及其起泡性、乳化性和凝胶性均有显著影响（P〈0.05）。当频率为100 k Hz时,在超声时间（0-3 h）和功率（0-300 W）范围内,随着处理时间和功率的增加,电导率和凝胶性均逐渐增大,在300 W功率下处理3 h,血浆蛋白凝胶强度达208.5 g,较对照组提高了62.3%（P〈0.05）;起泡性和乳化性在超声时间和功率范围内,表现出先增加再降低的趋势。在150 W功率下处理2 h,血浆蛋白起泡性最高为19.8%,较对照组提高了43.5%（P〈0.05）;在300 W功率下处理2 h,血浆蛋白的乳化性最高为60.6%,较对照组提高了25.0%（P〈0.05）;但过长的超声时间不利于提高血浆蛋白粉的乳化性。提示,超声波处理是一种有效的血浆蛋白改性方法。
The effects of ultrasonic power and treatment time on the electrical conductivity, foaming, emulsifying and gelling properties of porcine plasma protein（PPP） were studied. The results showed that the electrical conductivity, foaming, emulsifying and gelling properties of PPP were significantly changed after ultrasound treatment（P 0.05）. The electrical conductivity and gelling properties of PPP were increased with increasing ultrasonic time and power. The heat-induced gel strength of PPP ultrasonicated for 2 h at 300 W reached 208.5 g, being increased by 62.3% when compared with that of control（P 0.05）. The highest foaming capacity of PPP of 19.8% was obtained upon ultrasonic treatment at 150 W for 2 h, indicating a 43.5% increase over that of control（P 0.05）. The highest emulsifying capacity was achieved after ultrasonic treatment at 300 W for 2 h. However, foaming and emulsifying properties of PPP were decreased by ultrasound treatment for an excessively long time. In conclude, ultrasonic treatment is an effective method of plasma protein modification.
出处
《肉类研究》
北大核心
2015年第7期1-5,共5页
Meat Research
基金
科技部中小企业创新基金项目(13C26213402720)
合肥工业大学大学生创新训练项目(2013CXSY616)
关键词
猪血浆蛋白
超声波处理
功能性
改性
plasma protein
ultrasound treatment
properties
modification
