摘要
以苦荞麦粉为原料,通过碱溶酸沉法提取苦荞麦蛋白,考察不同的干燥方式(真空干燥、热风干燥、微波干燥、冷冻干燥)对苦荞蛋白一系列功能性质的影响。结果表明:干燥方式影响苦荞蛋白性质,经冷冻干燥处理后的苦荞蛋白含量最高(42.95%),且溶解性与乳化性均最好,热风干燥与真空干燥次之,微波干燥效果最差。起泡性实验结果表明,微波干燥起泡能力最差,仅为28%,真空干燥起泡稳定性相对较好(50%)。DSC扫描曲线在80~250℃温度范围内出现2个峰,峰值温度分别在147~155℃与220~223℃,4种干燥方式处理下的苦荞蛋白具有相似的热力学性质,经干燥处理后的苦荞蛋白变性温度升高。实验结果为进一步研究苦荞蛋白在功能食品的应用提供理论基础。
Tartary buckwheat flour was used as raw material to extract tartary buckwheat protein by alkali dissolution and acid precipitation method.The effects of different drying methods(vacuum drying,hot air drying,microwave drying,vacuum freeze-drying)on a series of functional properties of tartary buckwheat protein were investigated.The results showed that the drying method affected the properties of tartary buckwheat protein.The content of tartary buckwheat protein after freeze-drying was the highest(42.95%),and the solubility and emulsification were the best,followed by hot air drying and vacuum drying,and the microwave drying effect was the worst.The foaming test results showed that the foaming ability of microwave drying was the worst,only 28%,and the foaming stability of vacuum drying was relatively good(50%).DSC scanning curves showed two peaks within the temperature range of 80℃to 250℃,and the peak temperatures were between 147~155℃and 220~223℃,respectively.Tartary buckwheat protein treated by the four drying methods had similar thermodynamic properties,and the degenerated temperature of tartary buckwheat protein after the drying treatment increased.This experiment provides theoretical basis for further research on the application of tartary buckwheat protein in functional food.
作者
胡方洋
陈金玉
王轻
张坤生
任云霞
曲金萍
HU Fangyang;CHEN Jinyu;WANG Qing;ZHANG Kunsheng;REN Yunxia;QU Jinping(Tianjin Key Laboratory of Food Biotechnology,College of Biotechnology and Food Science Tianjin University of Commerce,Tianjin 300134,China)
出处
《食品科技》
CAS
北大核心
2020年第1期103-108,共6页
Food Science and Technology
基金
国家自然科学基金项目(31701612,31671873)
天津市自然科学基金项目(17JCQNJC06000)
国家重点研发计划课题(2016YFD0401503)。
关键词
苦荞蛋白
干燥
乳化性
起泡性
热力学
tartary buckwheat protein
drying
emulsification
foaming properties
thermodynamics
