摘要
分别采用物理及化学方法对核桃浓缩蛋白进行改性,通过测定改性后蛋白中游离巯基、二硫键含量及表面疏水性指数等指标,研究不同的改性方法及条件对核桃浓缩蛋白质凝胶性的影响,以获得具有形成强凝胶潜力的蛋白质,确定适宜的改性条件,并对改性前后蛋白凝胶质构性进行分析。结果表明:物理改性(超声处理)的适宜条件为超声功率840 W,超声时间6min;化学改性(还原剂亚硫酸钠)的适宜条件为还原剂加入量0.625 mmol/L,处理时间60 min。经超声改性后的核桃浓缩蛋白,其凝胶性能最优。
In this study, walnut protein concentrate was modified through physical and chemical Methods respectively. After modifica- tion, free sulfhydryl group, disulfide bond content and surface hy- drophobic of walnut protein concentrate were determined and the effects of different modification methods on gelation were explored. In order to obtain walnut protein concentrate with stronger gelation potential, the appropriate modification conditions were determined and textural characteristics of protein gel were also analyzed before and after modification. The results showed that the appropriate con- dition of physical modification（ultrasonic processing） was being trea-ted using ultrasonic power at 840 W for 6 rain. The proper condition of chemical modification （reducing agent sodium sulfite） was being reduced using a 0.625 mmol/L reductant for 60 min. It turned out that the ultrasonic modification was the more appropriate method to obtain the optimum gel performance of walnut protein concentrate.
作者
胡雪娇
陈永浩
张春红
郝艳宾
齐建勋
董宁光
HU Xue-jiao CHEN Yong-hao ZHANG Chun-hong HAO Yan-bin QI Jian-xun DONG Ning-guang(Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Science, Beijing 100093, China Beijing Engineering Research Center for Deciduous Fruit Trees, Beijing 100093, China Food Science College, Shenyang Agricultural University, Shenyang , Liaoning l10866 , China)
出处
《食品与机械》
CSCD
北大核心
2016年第10期17-21,共5页
Food and Machinery
基金
北京市科技新星计划项目(编号:Z131105000413021)
关键词
核桃
蛋白质
改性
凝胶性
质构性
walnut
protein
modification
gelation
texture property
