| 高压均质对菜籽蛋白功能性质和酶解效果的影响 |
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| 引用本文： | 陈剑兵,陆胜民,郑美瑜,王微星,周锦云. 高压均质对菜籽蛋白功能性质和酶解效果的影响[J]. 中国粮油学报, 2011, 26(11): 79-82 |
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| 作者姓名： | 陈剑兵 陆胜民 郑美瑜 王微星 周锦云 |
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| 作者单位： | 1. 浙江省农业科学院食品科学研究所,杭州,310021
2. 浙江师范大学化学与生命科学学院,金华,321004 |
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| 摘 要： | 为了了解高压均质技术对菜籽蛋白的影响,采用不同压力(306、0、901、201、50 MPa)对菜籽蛋白溶液进行均质处理,并分析了处理前后菜籽蛋白功能性质和水解度的变化。结果表明:高压均质可提高菜籽蛋白的溶解度、乳化性、起泡性和泡沫稳定性等功能性质,且随着均质压力的升高其乳化性、起泡性和泡沫稳定性均增强;同时高压均质对蛋白质的氮溶指数、乳化稳定性也有显著的影响;此外,高压均质对菜籽蛋白的酶解也起到了促进作用,且随着压力的增大作用效果越明显。
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| 关 键 词： | 高压均质 菜籽蛋白 功能性质 酶解 |
Effects of High- pressure Homogenization on Functional Properties and Enzymatic Hydrolysis of Rapeseed Protein |
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| Chen Jianbing,Lu Shengmin,Zheng Meiyu,Wang Weixing,Zhou Jinyun. Effects of High- pressure Homogenization on Functional Properties and Enzymatic Hydrolysis of Rapeseed Protein[J]. Journal of the Chinese Cereals and Oils Association, 2011, 26(11): 79-82 |
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| Authors: | Chen Jianbing Lu Shengmin Zheng Meiyu Wang Weixing Zhou Jinyun |
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| Affiliation: | Chen Jianbing1 Lu Shengmin1 Zheng Meiyu1 Wang Weixing2 Zhou Jinyun1 (Institute of Food Science,Zhejiang Academy of Agricultural Sciences1,Hangzhou 310021) (College of Chemistry and Life Sciences,Zhejiang Normal University2,Jinhua 321004) |
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| Abstract: | The objective of this paper was to investigate the effects of high-pressure homogenization on rapeseed protein.A series of pressures(30,60,90,120 and 150 MPa) were adopted to homogenize the rapeseed protein solution,and the functional properties and enzymatic hydrolysis of the protein were analyzed before and after the homogenization.The results indicated that high-pressure homogenization improved the solubility,emulsifying capacity,foaming power and foam stability of rapeseed protein.The emulsifying capaci... |
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| Keywords: | high-pressure homogenization rapeseed protein functional property enzymatic hydrolysis |
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