| 超高压对鹰嘴豆分离蛋白功能性质的影响 |
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| 引用本文： | 刘坚,江波,张涛,沐万孟. 超高压对鹰嘴豆分离蛋白功能性质的影响[J]. 食品与发酵工业, 2006, 32(12): 64-68 |
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| 作者姓名： | 刘坚 江波 张涛 沐万孟 |
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| 作者单位： | 江南大学食品科学与安全教育部重点实验室,无锡,214036 |
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| 摘 要： | 研究了超高压(100-600 MPa)对鹰嘴豆分离蛋白功能性质的影响。结果表明:随着压力的增大和处理时间的延长,鹰嘴豆分离蛋白(CPI)的溶解性不同程度的下降,而表面疏水性、乳化性和起泡性都显著提高。当压力大于400 MPa(乳化性)、500 MPa(起泡性、表面疏水性),或者处理时间大于10 min时,反而导致功能性质的下降。
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| 关 键 词： | 超高压处理 鹰嘴豆 分离蛋白 功能性质 |
| 收稿时间： | 2006-10-10 |
| 修稿时间： | 2006-11-06 |
Effect of Ultra High Pressure on the Functional Properties of Chickpea Protein Isolate |
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| Liu Jian,Jiang Bo,Zhang Tao,Mu Wanmeng. Effect of Ultra High Pressure on the Functional Properties of Chickpea Protein Isolate[J]. Food and Fermentation Industries, 2006, 32(12): 64-68 |
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| Authors: | Liu Jian Jiang Bo Zhang Tao Mu Wanmeng |
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| Affiliation: | The Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, Wuxi 214036, China |
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| Abstract: | Modifications of functional properties of chickpea protein isolates(CPI) induced by ultra high pressure processing has been investigated at pressure ranging from 100 to 600 MPa.Results showed that the solubility of CPI decreased to different extent with the pressure intensity and the treatment time while surface hydrophobicity,emulsiflying and foaming capacity of CPI were significantly enhanced.When the pressure intensity was more than 400 MPa(emulsifying capacity),500 MPa(foaming capacity and surface hydrophobicity) or the treatment time was longer than 10 min,the functional properties of CPI decreased. |
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| Keywords: | ultra high pressure chickpea protein isolate functional properties |
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