| 超声波改性对小麦面筋蛋白溶解度影响的研究 |
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| 引用本文： | 汤虎,孙智达,徐志宏,魏振承,池建伟,刘文豪.超声波改性对小麦面筋蛋白溶解度影响的研究[J].食品科学,2008,29(12). |
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| 作者姓名： | 汤虎 孙智达 徐志宏 魏振承 池建伟 刘文豪 |
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| 作者单位： | 华中农业大学食品科技学院，广东省农业科学院农业生物技术研究所，农业部功能食品重点开放实验室，广东省农产品加工公共实验室 |
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| 基金项目： | 广东省关键领域重点突破招标项目
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| 摘 要： | 研究超声波技术改变小麦面筋蛋白的功能特性。通过单因素试验,研究底物浓度、超声功率、超声时间及pH值对溶解度的影响,得出了最佳影响范围;根据中心组合一致精度的设计(Uniform precision)的中心组合试验设计原理对改性工艺进行优化,结果表明:当底物浓度为8.8%、超声功率为720W、超声时间为8min、pH值为8.5时,蛋白溶解度可达4.11mg/ml。
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| 关 键 词： | 小麦面筋蛋白 超声波 功能特性 溶解度 |
Study on Effect of Ultrasonic Modification on Wheat Gluten Protein Solubility |
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| TANG Hu,SUN Zhi-da,XU Zhi-hong,WEI Zhen-cheng,CHI Jian-wei,LIU Wen-hao.Study on Effect of Ultrasonic Modification on Wheat Gluten Protein Solubility[J].Food Science,2008,29(12). |
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| Authors: | TANG Hu SUN Zhi-da XU Zhi-hong WEI Zhen-cheng CHI Jian-wei LIU Wen-hao |
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| Affiliation: | TANG Hu1,2,SUN Zhi-da1,XU Zhi-hong2,WEI Zhen-cheng2,CHI Jian-wei2,LIU Wen-hao1,2 |
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| Abstract: | For improving functionalities of wheat gluten protein,its physical modification by ultrasonic was studied. Based on the solubility index,single factor tests were done at first to estimate the proper ranges of main affecting factors,and then the factors were optimized based on central composite design theory of Uniform precision. The results showed that under the conditions of substrate concentration 8.8%,ultrasonic power 720 W,ultrasonic time 8 min and pH 8.5,the solubility reaches 4.11 mg/ml. |
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| Keywords: | wheat gluten protein ultrasonic functionality solubility |
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