摘要
为了解水力空化对蛋清蛋白功能特性的影响,利用离心泵作为空化器,研究了不同处理时间对蛋清蛋白溶解性、乳化性、起泡性等功能性质的影响。结果表明,蛋清蛋白经过水力空化处理30 min后溶解性由(67.76±1.65)%下降到(54.18±0.73)%,起泡性由(48.96±1.19)%下降到(6.67±0.99)%,泡沫稳定性则是先增大后减小,乳化活性由(12.52±1.56)m^2/g增大到(55.45±0.89)m^2/g,乳化稳定性由(20.75±1.99)min增大到(53.51±0.87)min,暴露巯基含量由(0.51±0.07)μmol/g减小到(0.10±0.03)μmol/g,表面疏水性值由375.08±10.73降低至160.82±4.53。
In order to understand the effect of hydraulic cavitation on the modification of egg white protein, centrifugal pump was used as a cavitation device to study the effects of different treatment times on the functional properties of egg white protein, such as solubility, emulsification and foaming. The results showed that the solubility of egg white protein decreased from(67.76±1.65)% to(54.18±0.73)% after 30 min of hydraulic cavitation treatment, the foaming ability decreased from(48.96±1.19)% to(6.67±0.99)%, the foam stability increased first and then decreased, the emulsifying activity increased from(12.52±1.56)m^2/g to(55.45±0.89)m^2/g, and the emulsifying stability increased from(20.75±1.99)min to(53.51±0.87)min. The exposed sulfhydryl content decreased from(0.51±0.07)μmol/g to(0.10±0.03)μmol/g, and the surface hydrophobic value decreased from 375.08±10.73 to 160.82±4.53.
作者
赵笑蕾
杨锋
张晓
ZHAO Xiaolei;YANG Feng;ZHANG Xiao(College of Biological and Chemical Engineering,Guangxi University of Science and Tech no logy,Guangxi Key Laboratory of Gree n Processi ng of Sugar Resources,Liuzhou 545006)
出处
《食品科技》
CAS
北大核心
2019年第10期105-109,共5页
Food Science and Technology
基金
广西自然科学基金项目(2016GXNSFAA380025)
关键词
水力空化
蛋清蛋白
功能特性
hydrodynamic cavitation
egg white protein
functional properties
作者简介
赵笑蕾(1996—),女,硕士研究生,研究方向为食品开发;通信作者:杨锋。
