摘要
以谷朊粉为原料,研究了利用超声波处理对谷朊粉溶解度的改善作用,通过pH值、离子强度、脉冲振幅、超声时间、脉冲on值和off值对谷朊粉溶解度的影响,确立了四因素三水平的正交试验,探讨了超声波处理提高谷朊粉溶解度的最佳条件。结果表明:各因素对提高谷朊粉溶解度的明显程度依次为脉冲振幅>脉冲on值和off值>超声时间>pH值。正交试验分析表明,超声波处理提高溶解度的最佳作用条件为pH4.5、脉冲振幅60%、超声时间为120s、脉冲on值和off值分别为40s和20s。在最佳条件下,谷朊粉的溶解度为51.12mg/ml,与未处理时相比,溶解性提高到18.4倍,拓宽了谷朊粉的应用范围。
In order to improve wheat gluten solubility using ultrasonic technology to the greatest extent, crucial factors, affecting protein concentration of wheat gluten suspension, which were confirmed by single factor method were optimized using threelevel orthogonal array design. Results indicated that ultrasonic pulse amplitude was the most significant factor, followed in turn by pulse ＂on＂ and ＂off＂ time cycle, ultrasonic treatment time and pH value; a maximum solubility of wheat gluten of 51.12 mg/ml was achieved through the following optimum treatment procedure： wheat gluten suspension at pH 4.5 was subjected to 120 s ultrasonic treatment by 40 s pulses at intervals of 20 s with a pulse amplitude of 60%, which was 18.4 times as high as that of untreated wheat gluten.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第20期72-75,共4页
Food Science
关键词
谷朊粉
超声波
溶解度
wheat gluten： ultrasonic technology
solubility
作者简介
王文俊（1982-），男，硕士研究生，研究方向为食品加工、食品添加剂。E—mail：waweju506@163．com
通讯作者：包海蓉（1969-），女，副教授，硕士，研究方向为食品加工技术。E-mail：hrbao@shou．edu．cn
