| 醇法芝麻浓缩蛋白的物理改性研究 |
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| 引用本文： | 张涛,魏安池,牛新培,代红丽,汪学德.醇法芝麻浓缩蛋白的物理改性研究[J].河南工业大学学报(自然科学版),2012,33(4):52-56. |
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| 作者姓名： | 张涛 魏安池 牛新培 代红丽 汪学德 |
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| 作者单位： | 河南工业大学粮油食品学院,河南郑州,450001 |
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| 基金项目： | 现代农业产业技术体系(芝麻)建设专项资金资助(CARS-15-1-10) |
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| 摘 要： | 采用加热、微波和超声波3种物理方法对芝麻浓缩蛋白进行改性,将改性后浓缩蛋白的功能特性进行比较分析,结果表明超声波的改性效果最好.在蛋白浓度10 g/100 mL、pil10、超声功率400W和超声时间3 min的条件下,超声波处理能将芝麻浓缩蛋白的NSI从3.43％提高到43.32％,吸油性从0.61 g/g提高到2.62 g/g,乳化性从0.15提高到0.22,乳化稳定性从19.10 min提高到36.37 min,起泡性从30.78％提高到44.45％,泡沫稳定性从38.89％提高到54.18％.
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| 关 键 词： | 芝麻浓缩蛋白 物理改性 加热 微波 超声波 |
STUDY ON PHYSICAL MODIFICATION OF SESAME PROTEIN CONCENTRATES EXTRACTED BY ALCOHOL METHOD |
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| ZHANG Tao
,
WEI An-chi
,
NIU Xin-pei
,
DAI Hong-li
,
WANG Xue-de.STUDY ON PHYSICAL MODIFICATION OF SESAME PROTEIN CONCENTRATES EXTRACTED BY ALCOHOL METHOD[J].Journal of Henan University of Technology Natural Science Edition,2012,33(4):52-56. |
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| Authors: | ZHANG Tao WEI An-chi NIU Xin-pei DAI Hong-li WANG Xue-de |
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| Affiliation: | (School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China) |
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| Abstract: | In this paper,we carried out physical modification of sesame protein concentrates by heating,microwave and ultrasonic,and analyzed the modified sesame protein concentrates.The results showed that ultrasonic had the best modification effect.Under the conditions of protein concentration 0.1 g/mL,PH value 10,ultrasonic power 400 W and ultrasonic time 3 minutes,NSI of the modified sesame protein concentrates was improved from 3.43% to 43.32%,the oil absorption was improved form 0.61 g/g to 2.62 g/g,the emulsifying capacity was improved from 0.15 to 0.22,the emulsifying stability was improved from 19.10 minutes to 36.37 minutes,the foaming ability was improved to 30.78% to 44.45%,and the foam stability was improved to 38.89% to 54.18%. |
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| Keywords: | sesame protein concentrates physical modification heating microwave ultrasonic |
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