超声波对花生蛋白功能特性的影响

Effects of ultrasonic technology on functional properties of peanut proteins

摘要: 用超声波处理花生蛋白粉溶液,测定不同条件下花生蛋白的功能特性。结果表明,超声波处理20min,起泡性从30%增大到60%,泡沫稳定性从17%增大到50%;超声波处理15min,乳化性从38.9%增加到49.3%;超声波处理6min,吸油性从0.91mL/g增大到1.51mL/g;超声波处理8min使1g/100mL花生蛋白溶液中花生蛋白溶解性从0.10g增大到0.35g,2g/100mL花生蛋白溶液中花生蛋白溶解性从0.23g增大到0.48g;pH大于4时,超声波使花生蛋白乳化性增强;NaCl浓度为0.2~0.4mol/L时,超声波使花生蛋白乳化性增强。

Abstract: The functional properties of peanut protein were determined after ultrasonic treatment under different conditions. After ultrasonic treatment for 20min, the foaming ability was increased from 30% to 60% and the foam stability was increased from 17% to 50%. The emulsifying ability was increased from 38.9% to 49.3% after ultrasonic treatment for 15min. The Oil-absorbability was increased form 0.91mL/g to 1.51mL/g after ultrasonic treatment for 6min. After ultrasonic treatment for 8min, the solubility of peanut protein in a 1g/100mL solution was increased from 0.10g to 0.35g, while it was increased from 0.23g to 0.48g in a 2g/100mL solution.Emulsifying ability was enhanced by ultrasonic treatment at pH >4 and NaCl concentration between 0.2mol/L and 0.4mol/L.